Step 1

Preheat oven to 200°C and line 2 baking trays with parchment paper.

Step 2

Peel your vegetables and chop into small cubes. Arrange on the baking trays along with the (unpeeled) garlic cloves and drizzle with olive oil.

Step 3

Season with salt and pepper and roast the vegetables for 30 minutes until the edges are browned.

Step 4

Once the vegetables have roasted, add them to a large pot along with the stock, water and turmeric. Remove the garlic from their skin and squeeze it into the pot too.

Step 5

Simmer the soup mixture and cook covered for 15 minutes.

Step 6

Remove from heat and allow to cool slightly, then blitz with an immersion blender until smooth.

Step 7

Serve with a dollop of coconut yoghurt.