Preheat oven to Gas Mark 6/ 400°F/ 200°C/ Fan 180°C.
Get your equipment ready and prepare your ingredients.
Place the carrot and butternut squash chunks into a large bowl. Add the cinnamon, garlic cloves, salt, pepper and 1 tablespoon of the olive oil into the bowl and mix everything until the vegetables are evenly coated. Now, pour the ingredients out onto a baking tray in one layer (you may need to use two trays to avoid overcrowding). Place the fresh thyme on top of the vegetables and bake in the oven for 20 minutes.
Remove the tray from the oven. Now, add the onions to the tray and give everything a really good toss. Place the tray back into the oven for a further 20 minutes. Now, remove the vegetables from the oven and put to one side.
Put a large saucepan on medium-high heat and add the remaining tablespoon of olive oil. Add the remaining spices (turmeric, cumin, coriander, cayenne pepper) and stir continuously for 1 minute. Next, add the vegetable stock and coconut milk and bring to the boil. Now, turn down the heat and simmer for 5 minutes.
After 5 minutes, remove from the heat and blend the soup until smooth using an immersion blender.
Serve and enjoy!