Autumn Cream Soup

I love cooking, but only if it is for someone else. If I have to cook only for me, I rarely have the patience and the motivation to do it and that's why, the meal that I am preparing has a much bigger chance to become great, if it is not for me :D. But sometimes exceptions happen and here is one of them. To prepare a soup for myself would be probably the last thing that I would think about when I am hungry, I think that was the first time in my life. Several days ago I noticed a good variety of vegetables left in the fridge and I decided to turn them into a cream soup. I had beetroot, potatoes, sweet potato, pumpkin, carrots and I put a little bit of everything. Surprisingly or not, it turned out great.     I made it quite simple, at first just boiled the vegetables only with salt and some dried vegetables mix - onion, celery, peppers and carrots. I like the taste that the dried vegetables add to any soup, so I always put some of them, no matter what the soup is. I hesitated for a while what kind of spices to use - Bulgarians, or more exotic (for our kitchen), but because I know that the pumpkin soup goes great with a little ginger, I chose ginger, curry and black pepper, and of course the mountains thyme that I put on everything lately. That's the great thing about these cream soup - there are hundred different ways to make them and you can always add your favorite mix of spices.     And that's all. The dinner is ready. It is a light one, easy and fast to prepare, but always delicious. I added the spices, olive oil, black pepper, nutritional yeast and some marinated dried tomatoes, that I prepared the previous day.  #### Bon Appétit!