Thai Roasted Carrot and Beet Soup

A recipe for roasted carrot and beet soup with red curry paste and coconut milk.

1 lb golden beets, trimmed and peeled
1 lb carrots, trimmed and peeled
3 tablespoons extra-virgin olive oil, divided
1 tsp. salt, divided
1 tsp. black pepper, divided
1 cup onions, diced
2-3 tablespoons red curry paste, depending on your desired spice level
4 cups vegetable broth
1 can (13.5 ounces) coconut milk (I used the full fat version)

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