Roasted Vegetable Cream Soup with OleTurk Premium Extra Virgin Olive Oil

Ingredients (serves 4):

• Pumpkin or sweet potato — 500 g
• Carrots — 2
• Onion — 1
• Garlic — 2 cloves
• Vegetable stock — 700 ml
• Extra Virgin Olive Oil — 4 tbsp
• Sea salt, black pepper
• Thyme or rosemary

Instructions

1. Prepare the vegetables
   Peel the pumpkin (or sweet potato) and cut it into medium-sized chunks. Peel the carrots and cut them into thick slices. Peel the onion and cut it into wedges. Lightly crush the garlic cloves without chopping them.
2. Roast for flavor
   Preheat the oven to 200°C / 390°F.
   Place all the vegetables on a baking tray in a single layer. Drizzle with 2 tablespoons of extra virgin olive oil, season with sea salt and black pepper, and add the thyme or rosemary. Toss gently with your hands so everything is lightly coated.
   Roast for 35–40 minutes, turning once halfway through, until the vegetables are soft, lightly caramelized, and fragrant.
3. Transfer to the pot
   Remove the vegetables from the oven and let them cool slightly. Transfer them to a large pot, scraping in any roasted bits or olive oil left on the tray — this adds depth of flavor.
4. Add the stock and blend
   Pour in the vegetable stock, starting with about 600 ml. Use a hand blender (or countertop blender in batches) to blend the soup until smooth and creamy. Add more stock if needed to reach your preferred consistency.
5. Gently heat and adjust
   Place the pot over low to medium heat and warm the soup slowly. Taste and adjust seasoning with more salt or pepper if needed. Do not let it boil — gentle heat keeps the texture smooth.
6. Finish with olive oil
   Just before serving, add 1–2 tablespoons of extra virgin olive oil directly into the soup and stir gently. This final addition enhances aroma and mouthfeel.
7. Serve
   Ladle the soup into bowls and finish with an extra drizzle of olive oil on top. Serve warm, with crusty bread if desired