First things first: Place a big pot on medium heat. While heating up, you can cut the onion, the garlic & ginger. (As you will puree the soup, they don't have to be the same size, so just get it in there!)
Once the pot is warm, add 2 tbsp of olive oil & the onion. Roast for a little bit, before adding the garlic & ginger. Let both caramelise for about 3 minutes.
While the onion & garlic caramelises, you should cut the carrot & celeriac root, as they tend to take longer then the other ingredients. Cut them into small cubes, but don't be to picky about it - remember, we will puree the soup lateron. Once cut, add them to the pot & stir every now and again. Let them roast for another 3-4 minutes.
Next on the list: Potatoes & Pumpkin. You can cut both into the same size & add it once you're finished. Keep stirring everything, so it all roasts equally well.
Now you can add the rosemary (just the way it is, no need to get the leaves off), the bay leaves, season with all the remaining spices & stir again.
Add the veggie broth & water. Stir well & reduce to low heat. Let it simmr for 20 minutes (the longer the better...). Once everything is soft, you can puree / blend it.
Serve with pumpkin seeds, olive oil, some bread on the side and topped with some sprouts. :-) Enjoy & Share this recipe. :-)