Preheat oven to 400F. Move the rack to the top third of the oven.

Place your corn kernels and cauliflower florets on a large baking sheet. Toss them with the oil, vinegar, seasonings, and salt & pepper. I'm fairly generous with the salt & pepper, but you can always add more later on if needed. 

Roast the corn and cauliflower for 30 minutes. 

Shake the coconut milk prior to opening the can. I like to add the coconut milk to a measuring cup so it's easily pourable for the next step. 

Once the veggies are done roasting, add half of them to your blender along with half the coconut milk and half the broth. Blend until smooth, then transfer it to a pot. Repeat with the second batch.

Heat the soup through and add more broth or water if needed to thin it out further. Adjust seasonings as needed.