Trim off the dark green tops and root ends. Slice the white and light green parts in half lengthwise, then into 1-inch pieces. Rinse well under running water to remove any hidden grit.

Peel and cut the potatoes into 1-inch chunks for even roasting.

Leave the cloves in their skins to roast whole, preventing burning while deepening their sweetness.

In a small bowl, whisk together 2 tablespoons olive oil and 1 tablespoon toasted sesame oil to use for roasting.

Preheat oven to 400°F (200°C).

Spread the veggies out in an even layer and roast for 25-30 minutes, flipping halfway through, until everything is golden and tender.

Pour 4 cups of water over the bouillon cubes. Stir and let them dissolve.

In a large pot over medium heat, melt butter and add the roasted vegetables.

Pour in the bouillon, add bay leaf and tahini.

Bring to a gentle boil, then reduce the heat and let the soup simmer for 20 minutes.

Discard the bay leaf and thyme sprigs.

Use an immersion blender (or blend in batches using a stand blender) until smooth and creamy.

Stir in the heavy whipping cream and a pinch of nutmeg. Taste and adjust seasoning as needed.

Ladle into bowls and garnish with toasted sesame seeds, a drizzle of sesame oil, fresh thyme leaves, or a sprinkle of chili flakes.