Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and thickly slice the onion. Scrub and trim the carrots (no need to peel) and cut them into thick slices. Scrub the sweet potato and chop into small cubes. Tumble the veg into a roasting tin. Drizzle over 1/2 tbsp oil and toss with some salt and pepper. Drop in the whole, unpeeled garlic cloves. Slide the tin into the oven and roast for 20 mins.

While the veg is roasting, cut half the block of halloumi into 1cm cubes (see our tip on how to use up your remaining halloumi).

Remove the tin from the oven after 20 mins and lift out the garlic cloves. Set to one side. Dust 2 tsp smoked paprika over the roast veg and toss. Slide back into the oven for 15 mins.

Pop a small frying pan on the heat for 1 min. Pour in 1/2 tbsp oil then add the halloumi cubes. Fry for 4-5 mins till the cubes are golden, turning them over every so often. Place them on a plate and pop into the oven to keep warm. Fill and boil the kettle.

Remove the veg from the oven after it has roasted for a total of 35 mins. The veg should be tender and caramelised at the edges. Turn the oven off but keep the halloumi in the oven to keep warm.

Place the roasting tin on the hob on a medium heat (alternatively, transfer the veg to a pan). Squeeze in the flesh from the roast garlic cloves. Pour in 800ml hot water from the kettle. Bring up to a simmer for 5 mins.

Using a stick blender, blitz the soup till smooth (or transfer the soup, in batches, into a blender and blitz), adding more water if necessary. Taste the soup and add more salt or pepper if you think it needs it. Serve the soup in warm bowls and scatter over the golden halloumi cubes to serve.