Roughly chop the carrots + sweet potato into chunks, then place on a baking tray.
Roughly chop the onion + slice the garlic bulbs in half, then add to tray.
Season with salt, pepper, the spices listed & a splash of olive oil. Mix well, then roast for 30-40 minutes at 200 fan, or until softened + caramelised.
Pour the roasted veggies into a saucepan with 1 l of vegetable stock, the peanut butter + soy sauce, then blend untl smooth. Season to taste.
Add the coconut milk, then simmer for 5-10 minutes, seasoning with lime juice if you like.
Ladle the soup into bowls, top with tahini, fresh herbs, toasted seeds, a swirl of good quality olive oil + a pinch of paprika.
Serve with buttered toast + enjoy!
