Preheat the oven to 400 degrees F. Line a medium-size rimmed sheet pan with aluminum foil or parchment paper.
Peel the carrots. If they are thick, cut them in half lengthwise. Then cut the carrots into 3 to 4-inch slices. Place them on the sheet pan with the cauliflower and toss with 1 tablespoon of olive oil. Spread the carrots and cauliflower out into a single layer. Roast the vegetables until tender and lightly browned; about 20 to 25 minutes. Toss with tongs about halfway through. Remove the vegetables from the oven and allow them to cool slightly.
Heat the remaining 2 tablespoons of the oil in a medium pot over medium-high heat. Add the onions, and saute until golden brown; about 7 to 9 minutes, stirring often. Add the garlic and saute for one minute more.
Add the carrots and cauliflower into the pot with the onions. Sprinkle in the curry powder and pour in the vegetable broth. Bring the soup to a boil over high heat, then reduce to simmer for about 10 minutes; or until the carrots and cauliflower are very tender. Remove the pot from the heat.
While the soup is cooking, prepare the bread bowls. Arrange an oven rack to about 6-inches from the broiler and preheat the broiler on high.
Slice the top off the roll, removing no more than ¼ to ½ inch of the bread. Then remove the insides of each roll by pinching the bread out with clean fingers. Leave about a ½-inch shell. Be careful not to remove too much. This can cause the walls to become weak. Use your fingers to press the inside walls so they flatten out a bit. Place the bread bowls on a sheet pan and line the bottom of each bread bowl with ¼ cup of the shredded cheese. Place the tops beside the bowls to toast. They make perfect croutons for serving!
Toast the cheese lined bread bowls under the broiler for about 7 to 10 minutes; or until the cheese is melted and the edges of the bread bowls are crisp. Remove from the oven; set aside
Carefully purée mixture using a blender or an immersion blender, until smooth. Then reheat the soup in the pot over medium heat. Add ¼ cup of cheese, stirring until it is melted. Turn off the heat and season with salt and fresh cracked black pepper, to taste.
Ladle the soup into each toasted bread bowl on the baking sheet. Garnish with the remaining ¼ cup of shredded cheese, if desired. Place the sheet pan under the broiler of the oven until the cheese has melted.
Serve with the crispy roll tops and some extra-cheese if desired.
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