1/2 a bulb of garlic, separated into cloves 2 pounds tomatoes 1 onion, chopped 1 Tablespoon olive oil 1 Tablespoon kosher salt 1/6 cup curry powder 1-1/2 Tablespoons sweet paprika 1-1/2 cups gf chicken stock 1-1/2 Tablespoons fresh lemon juice
Place rack in center of oven and heat to 500 degrees F. Place garlic, tomatoes and onions in a roasting pan and drizzle with oil. Toss until all vegetables are coated. Sprinkle with salt. Roast for 10 minutes. Remove pan from oven and add curry and paprika. Toss vegetables to coat with spices and roast for 15 more minutes.
Add roasted vegetables to a food processor and process until pureed.
Strain through a mesh strainer into a saucepan. Add chicken stock and bring to a boil. Reduce heat to a simmer and cook for 5 minutes.
Remove from heat and add lemon juice and season to taste with salt. Serve immediately.