Preheat the oven to 200C/400F (fan).

Place the chunks of sweet potato, red and yellow bell peppers, carrots, and garlic cloves on a large baking tray.

Drizzle on the olive oil and sprinkle on the salt, pepper, cumin, and paprika. Toss it all together using your hands.

Place in the oven for 20 minutes, turning everything over after 10 minutes.

After 20 minutes, add the red onion wedges and toss everything together again.

Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.

Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan.

Pour in the stock. Bring to the boil and simmer for five minutes.

Turn off the heat and then blend with a hand blender.

Stir in the parmesan and season to taste.

Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.