Preheat the oven

• Preheat the oven to 200 °C (400 °F).

Prepare the vegetables

• Peel and chop the carrots.
• Roughly chop the white onion.
• Add the carrots, onion and garlic cloves to a baking tray.

Season the vegetables

• Drizzle with olive oil.
• Season with curry powder, smoked paprika, a generous amount of salt and cracked pepper.

Roast the vegetables

• Roast until tender and golden.

Blend the soup

• Transfer the roasted vegetables to a blender or pot.
• Add the bone broth, silken tofu, grated ginger, lemon juice and chili flakes.
• Blend until creamy and smooth.

Adjust the seasoning

• Adjust with salt, curry powder or lemon juice to taste.

Serve

• Pour into bowls.
• Top with grated parmesan, fresh basil, a squeeze of lemon and toasted seeds.