Preheat oven to 180°C and line a baking tray with baking paper.

Add 1 tablespoon of melted coconut oil with diced sweet potato and carrot to a large bowl. Toss to combine and transfer onto the baking tray. Add garlic cloves, skin on, to the tray and transfer to the oven. Roast for 20 minutes, turning at the half way mark.

Heat remaining coconut oil in a large saucepan. Add leek, ginger, chilli and cumin and sauté for 3 minutes or until softened.

Pour in stock and bring to the boil. Reduce to a simmer for 10 minutes.

Remove from the heat and allow to cool slightly. Add roasted sweet potato and carrot. Squeeze the roasted garlic out of its skin and add with coconut milk to the pan. Blend until smooth or your desired chunkiness. Season well and serve into four bowls. Sprinkle walnuts on top and add chopped coriander. Enjoy!