Preheat your oven to 400°F (200°C).
Place the halved tomatoes on a baking sheet, drizzle with olive oil, salt, and pepper. Roast in the oven for about 30-40 minutes until the tomatoes are caramelized.
In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic and cook until softened.
Stir in the curry powder, cumin, and coriander, and cook for another minute until fragrant.
Add the roasted tomatoes and vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes.
Using an immersion blender or regular blender, puree the soup until smooth.
Stir in the coconut milk and season with salt and pepper to taste.
Serve the soup hot, garnished with fresh cilantro.
Enjoy!
