1Preheat the oven to 200°C (400°F) Fan. Peel, quarter and cut the onions into thin strips. Add the onions and peeled garlic cloves to a baking tray double lined with baking paper.

2Roast in the middle of the oven for 30 minutes. Stir every 10 minutes using a spatula to prevent the onions from burning.

3Add roasted onions and garlic to a blender (large cup). Add milk, salt, ground cumin, ground coriander, turmeric powder (optional, for color) and nutritional yeast, if using. The nutritional yeast will give the soup cheesy flavor and also thicken it. 

4Blend until smooth ~ 2 minutes, then pour it into a medium-sized saucepan. Set heat to medium, stir and cook until piping hot.

5Transfer to bowls and sprinkle with freshly ground black pepper for taste.