Preheat the oven to 400 degrees F.
Line two large baking sheets with parchment paper, then add the cauliflower, carrots, onion, and garlic.
Drizzle with the avocado oil, season with the salt and pepper, and use your hands to combine. Bake for 30 minutes, or until the carrots are fork tender.
Meanwhile, in a large pot over medium heat, combine the red peppers and spices. Sauté for 5 to 7 minutes. Add in the broth, stirring to combine.
Reduce to a simmer and cook, covered, until the other vegetables are finished roasting. Then add the roasted vegetables to the pot.
Use an immersion blender to liquify everything, adjusting the seasonings as desired.
Divide the soup into 6 bowls and top with fresh parsley, sesame seeds, and crushed red pepper. Serve immediately.