Preheat the oven to 200 degrees Celsius / 392 Fahrenheit with top and bottom heat. Peel the carrots and cut off the tops and bottoms. Then, cut them into large pieces. Cut the red onion into quarters and peel the garlic cloves.

Spread the vegetables out on a baking sheet lined with parchment paper and drizzle with olive oil. Sprinkle with turmeric, ginger, and ground cloves. Season with salt and pepper. Stir to distribute the spices evenly, then place the sheet in the oven for 20 to 30 minutes, or until the carrots are soft.

In a large soup pot, add the roasted vegetables. Add the coconut milk and the water and bring to a boil. Then, purée the soup with an immersion blender.

Optionally, season further with salt and pepper. For a thicker consistency, boil the soup down; for a slightly thinner soup, add a little extra water.

Garnish with sesame seeds, dried parsley, and chopped fresh parsley. Enjoy!