Vegetable cream soup

Preheat the oven to 190 °C.

Chop the sweet red pepper (300 g) and carrot (200 g). Place on a baking sheet.

Roast the vegetables for 30–35 minutes until soft and lightly caramelized.

Pour the canned tomatoes (400 g) into a pot and heat over medium heat for 5 minutes.

Add the roasted pepper and carrot, sprinkle with salt (to taste), paprika (1 tsp), smoked paprika (1/2 tsp), black pepper (to taste), and ground ginger (1/4 tsp).

Blend until smooth.

Add cream (15–20%, 200–300 ml) and broth (meat or vegetable without onion and garlic, 300–400 ml).

Heat the soup over low heat for 5–7 minutes, without bringing it to a boil.

Serve with pumpkin seeds (to taste) and toasted keto croutons made from almond or coconut bread.