Before getting started, set your oven to 375 degrees F.

Remove the outer layer of the veggies and cut them into chunks. Slice the onion into half-moons. Place them with the minced garlic in a roasting pan or casserole dish. Add the olive oil on top and the seasoning.

Place in the oven to roast for about 30 minutes or until the veggies are tender and a bit crispy around the edges.

Place the roasted veggies in a saucepan (if you choose not to roast them first, then simply cut them up and transfer directly to the saucepan).

Add vegetable stock or water in the saucepan, enough to cover the veggies. Set to boil over high heat. Insert a knife to check the veggies are thoroughly cooked, then mix in a blender until smooth.

Pour in the coconut milk and combine. Add chili flakes, or more seasoning if you like; you can also adjust the consistency at this stage by adding a bit more veggie stock or water.

Fill up your favorite soup bowl, top with swirled coconut milk and sprinkle some fresh chopped coriander. Enjoy!