I haven't got any pics of this sadly, but I can recommend it! It's really simple, you just mix the seasoning and spices with the oil, add the vegetables and mix around to coat then bung them in the oven at 180C for between an hour and 90 mins - depends how small you cut your veg! When they're soft and golden take them out, add about 150 ml stock and blend. When it's smooth pour it into a pan and add enough of the left-over stock to bring it to the consistency you prefer. Done!
Here's the veg I used, although I'm sure you could substitute a mix of whatever you have at home.
2 parsnips, peeled and diced
2 carrots, peeled and diced
1 potato, peeled and diced
1 red onion, peeled and quartered
4 cloves of garlic, unpeeled (just before you blend the soup take the papery skin off the garlic, it'll be soft and sticky and gorgeous )
2 tbsp olive oil
11/2 tsp cumin seeds
1 tsp coriander seeds
couple of grinds of pepper
good pinch of salt
enough chicken stock! (I used what I had in the freezer topped up with water so not sure of the quantity but approx. 400-500ml)
pinch of smoked paprika to sprinkle over the soup when serving (not vital)
It looks like more effort than soup where you just saute, add the stock and leave to simmer, but it really isn't, you're just roasting the veg rather than browning it on the hob. The roasting gives a really good flavour to the soup, and it's not too spicy if you're worried!