PREHEAT oven to 450ºF. SEPARATE garlic into cloves and remove root end, but do not peel. Cut onion into ½ inch thick slices. Cut potato into ¼ inch slices. Place garlic, onions and potato on baking sheet. Brush with olive oil. ROAST for 15 minutes, turning once, or until brown. REMOVE skin from cloves. In pot, combine garlic, onions and potato with stock, thyme, curry powder and paprika. Simmer, covered, for 15 minutes or until tender. PURÉE in food processor or blender. Return to pot; reheat. Season with salt and pepper to taste. Garnish with parsley. Makes 4 servings.
