Preheat your oven to 200°C and prepare a baking dish with a liner.

Take the garlic bulb and place it in the center of a piece of foil. Drizzle a tablespoon of olive oil over it and wrap the foil to enclose the garlic completely.

In a bowl, combine the chopped carrots, diced potatoes, halved onion, and quartered capsicum. Toss them with the remaining olive oil and season generously with salt and pepper.

Arrange the wrapped garlic in the center of the baking dish and spread the seasoned vegetables around it.

Roast everything in the oven for about 40 minutes, or until the carrots and potatoes are tender and the onion and capsicum have a slight char.

Once done, take the baking dish out of the oven, unwrap the garlic, and let it cool for 10 minutes.

While the vegetables cool, place the vermicelli noodles and TVP in a large bowl. Pour hot water over them to cover and let them soak for 15 minutes before draining.

In a high-speed blender, combine the roasted potatoes, carrots, capsicum, onion, and squeeze the roasted garlic cloves out of their skins.

Add the spicy red curry paste, coconut milk, and vegetable broth to the blender and blend until the mixture is smooth.

In a pot over low to medium heat, combine the soaked vermicelli noodles, TVP, and the blended soup. Stir well and cook for about 5 minutes, or until the soup is hot and bubbling.

Remove the pot from heat and serve the soup, garnishing with coconut cream, fresh herbs, and sesame seeds if desired.