Preheat the oven to 210 ° C.
Clean and slice the carrots (1 cm thick) and transfer to a baking sheet. Add the pepper cut in half, the onions cut into eighths, the cleaned garlic cloves, the sweet potato cut into smaller pieces and the leaves of fresh thyme. Add 3 tablespoons of olive oil, season with a pinch of salt, black pepper and combine. Bake for 35-40 minutes.
Melt the butter in a pot and slowly roast a tablespoon of grated ginger for 3 minutes.
Dust with turmeric (1 teaspoon) and let it simmer on a low heat. Grate the tomato without the skin and add it to the pot. Stir for another 3 minutes.
Also add baked vegetables to the pot (pick a few pieces of carrots for decoration), roast briefly, add boiling water (650 ml) and heavy cream (150 ml). Bring to a boil, cook for another 5 minutes. Then mix the soup with an immersion mixer/blender and strain it if necessary. Season with salt.
Add a tablespoon of sour cream, fresh thyme leaves and roasted carrots to each portion.

NOTES: Creamy carrot soup has an intense taste and a thicker consistency thanks to baking and turmeric. If you prefer more runny soups, add more cream or water. Try adding balsamic vinegar or a few drops of more intense oils, or cheese or croutons to the serving.

🍽8 ⏱55 MIN
☉ carrot 800 g
☉ larger red pepper 1 pc
☉ larger tomato 1 pc
☉ garlic clove 5 pcs
☉ red onion 2 pcs
☉ sweet potato 1 pc (approx. 300 g)
☉ olive oil 3 tbsp
☉ butter 50 g
☉ fresh ginger 1 tbsp
☉ turmeric 1 teaspoon
☉ thyme 1 tbsp
☉ heavy cream 150 ml
☉ salt, black pepper, water, sour cream