Peel all the vegetables and cut into cubes.

Heat vegetable oil in a pot and sauté the onion with garlic until golden.

Add the spices and vegetables, pour in water to cover the vegetables, cover with a lid and cook until fully tender.

Blend the soup until smooth, pour in the cream, adjust the seasoning to taste and bring to a boil.

Ladle into bowls and serve with croutons.