Preheat oven to 200°C/180°C fan-forced; grease and line a baking tray with baking paper. On a large square of aluminium foil; add beetroot and drizzle with half of the oil, fold over sides of foil and bake for 1 hour.
Meanwhile in another large square of aluminium foil add garlic cloves, carrot and potato, drizzle with remaining oil and add to tray and bake for 30 minutes. Unwrap beetroots, let cool, peel, and quarter. Squeeze garlic from skin. Set vegetables aside.
Heat extra olive oil in a large saucepan over medium heat. Add leek and cook, stirring, for 5 minutes or until softened. Add roasted vegetables, garlic, thyme, bay leaf, and stock.
Bring to boil, then reduce heat and simmer for 5 minutes. Discard bay leaf. Let cool slightly, pour in NESTLÉ CARNATION Light & Creamy Evaporated Milk; puree in a blender until smooth.
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