Preheat your oven to 220°C/200°C fan.

Peel your carrots (no need to do this if they’re really fresh), then chop into medium-sized chunks. Cut the onion into 8 wedges. Peel the garlic cloves, keeping them whole.

In a large roasting tray, toss the carrots, onion and garlic cloves with the olive oil, cumin seeds and plenty of seasoning, then spread into a single layer so that everything roasts evenly. Roast for 20–25 mins until soft and caramelised.

Once the veg is roasted, heat up the vegetable stock in a medium-sized saucepan. Add the roasted veg, then blitz with a handheld blender until smooth. If you like a thinner soup, add a splash of water. Season with 1 tbsp pomegranate molasses, and salt and pepper to taste.

Cut the halloumi into crouton-sized cubes (up to you how big or small you make these).

Heat a large frying pan over a medium–high heat and add the halloumi. Fry for 3–4 mins, turning regularly until the cubes are evenly golden and crisp on all sides, then drizzle with the remaining 1 tbsp pomegranate molasses while still in the pan. Once the croutons are evenly glazed, scatter over the sesame seeds and chilli flakes, if using, so that each piece of cheese gets covered. Take off heat.

Reheat the soup and roughly chop the herbs (stalks and all). Divide the soup between two wide, shallow bowls. Top with the halloumi croutons, along with the herbs and a drizzle of pomegranate molasses. Serve.