Cream of zucchini and carrot soup with curry seasoning

Ingredients:

• 3 thinly sliced ​​carrots
• 4 yellow zucchini, sliced
• 1 sweet potato, chopped
• 3 tbsp. l. olive oil
• 5 finely chopped garlic cloves
• 1 large onion, chopped
• 1 tbsp. curry powder
• 0.5 cups dry white wine, optional
• 6 cups vegetable broth
• Cream 30%-50% fat, for decoration, optional

Preparation:

1. Heat olive oil in a heavy skillet over medium heat. Add the onion and garlic, stirring to coat. Add the carrots and cook until the vegetables begin to soften, about 3 minutes. Season with a pinch of salt.
   
   Add the sweet potato and pumpkin and cook for a few minutes, stirring occasionally, until tender. Season with salt and curry powder. Pour in the wine, if using. Let the wine evaporate, about 30 seconds, then add the vegetable broth. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.
2. After an hour, taste and add spices to taste. Remove from heat.
   
   Puree the soup with a blender. Return it to the pan over low heat and serve hot. If you're feeling playful, drizzle the soup with heavy cream.
   
   When blending hot liquids, let them cool for about 5 minutes first, then transfer them to the blender, filling the bowl only halfway. Cover with a lid, leaving one corner open. Cover with a towel to prevent splashes, and blend the soup until smooth. cream soup can be prepared in a different variation.