Golden Cream Soup of Baked Vegetables
8 servings
40 minutes
Golden cream soup made from roasted vegetables is a harmony of flavors and aromas born in European cuisine. Roasting pumpkin, sweet potato, carrot, and eggplant reveals their natural sweetness, while garlic and thyme add zest. Curry paste introduces Eastern notes, enriching the soup with the warmth of spices. A delicate texture is achieved through milk, and serving it with blue cheese and cream turns this dish into a culinary masterpiece. This soup is perfect for cozy evenings or as a warming lunch that envelops you in softness and deep flavor.
1
Preheat the oven to 200 degrees. Line the baking tray with parchment paper, drizzle with oil, and prepare the vegetables.
2
Do not peel the vegetables! Cut the pumpkin, sweet potato, onion, and carrot into large pieces, trim the top of the garlic, place the vegetables on a baking sheet, and coat them in oil. Add 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.
- Pumpkin: 700 g
- Orange Sweet Potato: 500 g
- Carrot: 150 g
- Onion: 3 pieces
- Garlic: 1 head
- Thyme: to taste
- Eggplants: 1 piece
3
Boil about 1 liter of milk in a pot and set it aside.
4
When the vegetables are ready, peel them and crush the garlic. They peel very easily. While hot, blend them and add to the soup pot, add a tablespoon of curry paste, and carefully stir in the milk, bringing the soup to the desired consistency. Salt, pepper, fresh thyme.
- Red curry paste: 1 tablespoon
- Thyme: to taste
5
Serve with cream and (highly recommend) good blue cheese.