Step 1

Preheat the oven to 400F.

Step 2

Add all vegetables to a parchment-lined sheet pan or well-oiled cast-iron skillet. Top with the oil and spices. Toss until the vegetables are well coated.

Step 3

Place the pan in the oven for 45 minutes, until the vegetables are soft.

Step 4

Remove from the oven and allow to cool until safe to handle. Remove the garlic heads, then transfer the remaining contents of the pan to a high-speed blender. Squeeze the garlic cloves out of the heads and discard the skins. Add the almond milk to the blender. Combine until a smooth soup is formed, adding more milk or vegetable broth as desired.

Step 5

Enjoy warm with a big slice of sourdough bread.