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Preheat the oven to 160°C fan. Remove 2 of the garlic cloves from the bulb and set aside. Slice the top off the remaining garlic, drizzle with a little olive oil and wrap tightly in foil. Place in the oven and cook for 30 minutes until soft and golden.
Meanwhile, crush the reserved garlic cloves and add to a bowl with the pesto, olive oil and a pinch of flaky sea salt. Stir in the pieces of bread, then tip onto a baking tray. Place in the oven for 10–15 minutes until crisp and golden.
Once cooked, remove the roasted garlic from the oven and squeeze the flesh into a high-speed blender, along with any oil from the foil parcel. Pour in the tinned tomatoes and add the ginger, sun-dried tomatoes, yoghurt, chilli flakes (if using), maple syrup and a pinch of salt. Blitz until completely smooth then add to a saucepan, along with the vegetable stock.
Bring the soup to a simmer and cook for 5–10 minutes. Then stir in the coconut yoghurt and season to taste with salt and pepper. Divide the soup between bowls, then top with the pesto croutons, a little more yoghurt and a drizzle of olive oil.