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Preheat the oven to 350°F (180°C). Peel any excess skin off the garlic bulb, but leave it together. Chop the very top off the cloves to they are slightly exposed. Drizzle on a little olive oil, season with salt and pepper and wrap the whole bulb in tin foil. Bake in the oven for 30 minutes then leave to cool. Use a knife to remove the inside of the cloves into a bowl, they should easily slide out of the skins and be very soft.
Chop the green part off the leeks then slice them finely. Wash the sweet potatoes and cut into ½ inch chunks. Heat 1 tablespoon of olive oil in the bottom of a large pot and saute the leeks for a few minutes until they become soft. Add the spices and saute for another 2-3 minutes.
Add the sweet potato, vegetable stock, crushed tomatoes and tomato paste, and simmer for 30 minutes until the sweet potatoes are cooked. Add the roasted garlic 5 minutes before the end.
Using a blender or a stick blender, blitz the soup until completely smooth. Serve with a swirl of coconut milk, some chilli flakes, watercress and croutons.