Golden Creamy Soup of Roasted Vegetables

Soups | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Golden creamy soup of roasted vegetables

Ingredients

Pumpkin - 24.7 oz
Sweet Potato - 17.6 oz
Carrot - 5.3 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 392°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.