Espresso and Lime

0 Preheat your oven to 425 degrees 
1 Place the sweet potatoes, carrots, fennel, onion and garlic onto a baking sheet and drizzle with olive oil 
2 Season generously with sea salt, black pepper, cumin and paprika 
3 Roast in a 425 degree oven for 45-50 minutes or until the potatoes are tender
4 Transfer the roasted potatoes, carrots, fennel and shallot into a blender and squeeze the roasted garlic cloves out of the bulb
5 Add 32 ounces of stock and blend until smooth
6 Taste and add additional salt and black pepper if necessary 
7 Add additional stock if thinning is desired 
8 Serve hot garnished with a drizzle of heavy cream, some fresh herbs and grated parmesan