- roast the cleaned and chopped veggies - sauté the grated ginger - transfer everything to a large soup pot - add broth and aromatics - simmer 15-20 min
– remove the thyme springs and bay leaves - using immersion blender blend the soup until desired consistency - add the cream and nutmeg - simmer few more minutes - taste, adjust and serve garnished with fresh parsley, grated ginger, croutons
- with a side of crusty bread - garnished with fresh herbs and crunchy toppings - with side salad - use left overs as a pasta sauce or in a casserole