Preheat oven at 400 degrees F
Wash, dry and chop all veggies into 1/2-1 inch pieces
Lay all veggies and garlic cloves on a lined baking sheet and season with olive oil, spices, salt, and pepper
Bake in the oven for 30 minutes or until fully roasted.
Remove from oven and place veggies in a blender or place in a large pot.
Add in tahini, harissa, coconut milk, and lemon juice and blend until creamy and smooth. If using a large pot, use an immersion blender to blend.
Adjust salt, lemon juice and any other seasonings as necessary. Note: you may need to add a little water to thin out the soup depending on thick you want the soup.
Ladle soup into bowls.
Garnish with mint and/or parsley.
Serve warm and enjoy!