Heat oven to 350 °F. Remove 1/2 inch from the top of the garlic bulbs and peel some, not all, of the outside skin. Place facedown in a small baking dish and drizzle with olive oil. Bake for 30-35 minutes, until the exposed garlic is brown and the bulbs feel soft. Let cool.

Meanwhile, in a large pot combine chopped onion and carrot and coconut oil; sauté until the onion is translucent, about 5 minutes. Add the remaining vegetables, spices, herbs, water, apple cider vinegar, lemon juice, and tamari. Bring to a boil and simmer for 20 minutes until the vegetables are soft. Let the soup mostly cool, at least 15 minutes, off the stovetop.

When the garlic is cool enough to handle, squeeze the roasted cloves into the bowl of a food processor. Add a splash of water and blend until smooth. I threw in a few of the roasted skins for flavor, but you don’t have to.

When the liquid is cool, blend with the garlic in batches, adding the coconut yogurt and nutritional yeast in proportion to the number of batches you blend.

Divide soup into bowls and serve at room temperature. Top with a fresh dill sprig or other spices of your choice.