Golden Creamy Soup of Roasted Vegetables
Soups • European
Description
Golden creamy soup of roasted vegetables
Ingredients
- Pumpkin 25 oz
- Sweet Potato 20 oz
- Carrot 5 oz
- Onion 3 pieces
- Garlic 1 head
- Thyme to taste
- Red Curry Powder 1 tablespoon
- Eggplants 1 piece
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Line a baking sheet with parchment paper, drizzle with oil, and prepare the vegetables.
Step 2
Do not peel the vegetables! Cut the pumpkin, sweet potato, onion, and carrot into large pieces, trim the top off the garlic, place the vegetables on the baking sheet, and coat them in oil. Scatter thyme sprigs on top. Bake in the oven for 30–40 minutes until the vegetables are completely soft. After about 15–20 minutes, add a whole small eggplant to the baking sheet.
Step 3
Bring approximately 1 liter of milk to a boil in a saucepan and set aside.
Step 4
When the vegetables are ready, peel them and squeeze out the garlic. They are very easy to peel. While hot, blend them in a blender, add to the soup pot, add a tablespoon of curry paste, and carefully stir in the milk until the soup reaches the desired consistency. Season with salt, pepper, and fresh thyme.
Step 5
Serve with cream and (highly recommended) good blue cheese.
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