To make the panna cotta

1. in a sauce pan gently heat the coconut milk with the clove of garlic. you’re going for a slight simmer, to infuse the milk with the garlic essence.
2. heat for about 10 minutes. fish out the garlic and save to use in the soup.
3. bring coconut milk to a bubble. sprinkle teaspoon of agar agar over top the liquid. allow the agar agar to melt into the milk, stirring/whisking it along. be gentle, you want the coconut milk to be hot but not scalding. once the agar agar has been thoroughly incorporated into the mixture, divvy up into 4-6 shot glasses or small ramekins.
4. allow to cool to room temp and then refrigerate. allow to chill 2-4 hours.

To make soup

1. pre-heat oven to 350F
2. cube up the vegetables, cut them so they are roughly the same size. coat with olive oil, season with salt & pepper, generously. single layer it on a cookie sheet and roast for about 30-45 minutes, until tender.
3. in a big pot, heat up the vegetable stock. when the vegetables are done roasting, carefully remove from oven and add to the pot, along with the garlic clove from the coconut milk. allow the vegetables to simmer in the stock for a bit. stir in the TABLESPOON of red curry paste.
4. use an immersion blender or a vitamix to blend the vegetables together. blend until you reach desired consistency, typically aim for the smoother vs the textured.
5. taste and season with salt if needed. keep warm.

To serve

1. carefully remove the coconut panna cotta from the ramekins/shot glasses. a tip is to dip them in some hot water to loosen and then using a small knife to cut along the edge and flipping into the middle of serving bowl.
2. carefully pour hot soup around the panna cotta mound. garnish with some greens.