In a baking pan, place chopped vegetables and drizzle with sesame oil. Season with vegetable spice and toss to coat each piece. Leave in toaster oven for 15 minutes, tossing every 5 minutes to ensure even roasting.

Place roasted vegetables in blender with half a cup of vegetable stock. Pulse and add liquid gradually.

Blend until smooth (or leave it a little chunky, depending on your preference) and season lightly with salt and pepper.