Easy Velvety Vegetable Soup

• • ¼ φλ. (60ml) Olive oil
• • 1 φλ. (100γρ.) Onion, sliced
• • 1 φλ. (125γρ.) Carrots, sliced into rounds
• • 2 φλ. (270γρ.) Sweet potato, diced
• • 2 φλ. (270γρ.) Pumpkin/Squash, diced
• • 2 φλ. (300γρ.) Potatoes, diced
• • 2 κουταλάκια (16γρ.) Table salt
• • 1 ½ κουταλάκι (5γρ.) Fresh grated ginger
• • 1 κουταλιά (8γρ.) Curry powder
• • 1 ½ λίτρο (6 φλ.) Coconut milk beverage (from a carton)

For the Croutons

• • 2 μεγάλες Slices of bread, cut into cubes
• • 2 κουταλιές (30ml) Olive oil
• • 1 κουταλιά (8γρ.) Curry powder
• • 2 κουταλιές Fresh thyme, leaves only

For Serving

• • Coconut Cream
• • Sprigs of fresh thyme

1. 1. In a saucepan, add the olive oil and sauté the onion until translucent, for about 5 minutes. Add the carrots, sweet potato, pumpkin/squash, and potatoes. Stir and sauté for 7-8 minutes or until lightly browned. Add the salt, ginger, and curry powder.
2. 2. Stir for 1 minute and pour in the coconut milk beverage (from a carton).
3. 3. Bring to a boil for 20-25 minutes or until the vegetables are tender. Turn off the heat and blend the soup directly in the pot using an immersion blender.

Meanwhile, prepare the croutons:

1. 1. Place the bread cubes on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with the curry powder.
2. 2. Add the fresh thyme and mix. Bake in a preheated oven at 200°C (392°F) for 7-10 minutes.
3. 3. Serve the soup in individual bowls, drizzling a spoonful of coconut cream in the center, topping with the croutons and sprigs of fresh thyme.