Add the oil to a large non-stick or stock pan.
Add the chopped onion and gently cook for 5 minutes, or until they start to caramelize and turn translucent.
Add the spices and stir to combine.
Add in the rest of the chopped vegetables and make sure there’s enough heat so that the edges of the vegetables can caramelize a little. Keep moving the veggies around in the pot.
After about five minutes, add in the stock and bring up to the boil. After that reduce back down to a simmer and allow to cook for 30-40 minutes, or until the vegetables are tender.
Blitz the soup using a stick blender (or transfer to a food processor - if using this method, make sure to allow the mixture to cool first so it doesn’t explode everywhere!).
Finish by seasoning with salt and pepper to taste, and serve with a swirl of fresh cream.