Place the chunks of sweet potato, red and yellow bell peppers, carrots and garlic cloves (skin on) 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 the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.
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 too.
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.
Can I make it ahead?Yes, make the soup, then cool, cover and refrigerate for 2-3 days. Cover and store the reserved roasted veg too. Reheat in a pan until piping hot, adding the reserved roasted vegetables to the top for the last minute to heat them through.Can I freeze it?Yes, make the soup, then cool, cover and freeze. Defrost overnight in the refrigerator. Reheat in a pan until piping hot. If freezing I would recommend blending up all of the roasted vegetables, rather than reserving some, as they may go mushy upon defrosting.Nutritional Information is per serving.