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Export 6 ingredients for grocery delivery
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.
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