Step 1

Preheat the oven to 400F/200C.

Step 2

Put tomatoes, carrots and onions on a baking sheet.

Step 3

Drizzle olive oil over these.

Step 4

Sprinkle salt and pepper, give it a stir and bake for 40 minutes or until tender.

Step 5

Heat olive oil in a pan. Add in mashed garlic and paprika. Cook over low heat for 15-20 seconds.

Step 6

Add in all the roasted vegetables and with their juice in the baking sheet.

Step 7

Pour chicken stock over these. Give it a stir and bring it to a boil.

Step 8

Reduce the heat and let it simmer for 10 minutes.

Step 9

Remove it from the heat and blend until smooth. Taste it and make adjustments by adding extra salt or pepper.

Step 10

Put it back over the stove and cook for another 5 minutes.

Step 11

Garnish with yogurt, parsley and red pepper flakes and serve.