Roasted Vegetable Cream Soup

Preheat the oven to 190⁠–⁠195 °C and prepare a baking tray (approx. 25 cm × 30 cm). Peel the carrots, celery root, parsley root, and onion, cut them into larger pieces, and place them on the prepared tray. Peel the garlic and add the whole cloves to the tray. Add the 2 tablespoons of sunflower oil, tomato paste, oregano, salt, and pepper. Mix well and bake everything for 40⁠–⁠45 minutes at 190⁠–⁠195 °C, until the vegetables have softened.

Approximately 10 minutes before removing the vegetables from the oven, bring 800 ml of vegetable broth to a boil in a pot.

Once the vegetables are roasted, remove the tray from the oven and place the roasted vegetables in a blender. Add the hot broth, cooking cream, and butter, then blend everything until you get a fine and creamy consistency.