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Preheat oven to 400˚F.
Slice off the top of the head of garlic.
Place the bell pepper (skin side up), carrots, cauliflower, tomatoes, garlic and onion to a sheet pan. Drizzle with olive oil & spices. Roast for 40-45 minutes, until all vegetables are fork tender.
About 10 minutes before the vegetables are done, heat the broth.
Add everything (only add half of the garlic cloves, or add all of them if you love garlic!) to a blender and blend until smooth.
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