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Preheat oven to 400°F.
Place all prepared vegetables on a parchment-lined baking tray with the garlic heads cut-side up.
Drizzle generously with olive oil and season with cinnamon, paprika, thyme, salt and pepper.
Roast for 35–40 minutes, or until the sweet potatoes are fork-tender and the vegetables are nicely roasted.
Transfer everything to a blender, squeezing the roasted garlic out of its skin. Add vegetable broth and blend until smooth, adding more broth until you reach your desired consistency.
Serve topped with coconut milk, fresh herbs and a drizzle of chilli oil if you’d like. Enjoy with sourdough bread!