Mix all the spices, garlic, ginger and olive oil (or coconut oil).
Toss the veggies in spices mix until fully covered.
Bake for 30 minutes until fork tender turning twice to avoid over burning.
In the same large bowl, add the vegetables, ½ cup of vegetable broth, and mash the veggies with an immersion blender until smooth.
Transfer to stovetop and add remaining broth, and simmer stirring until creamy.