Preheat oven to 400°F (200°C).

Place potatoes, carrots, leek, and garlic cloves on a large baking tray.

Drizzle with olive oil.

Sprinkle with salt, smoked paprika, cumin, cayenne, black pepper, and cinnamon.

Toss to coat vegetables evenly.

Bake for 30 minutes, or until vegetables are fork-tender.

Transfer roasted vegetables to a large stock pot.

Remove garlic cloves from their skins and add to the pot.

Cover with vegetable broth.

Use an immersion blender to puree the vegetables until smooth.

Add more broth to achieve desired consistency.

Heat through and serve.