Carrot Soup with Cheddar and Salsiccia

Preheat your oven to 180°C (350°F).

Peel and wash the carrots.

Cut the carrots in halves.

Line a baking tray with parchment paper.

Place the halved carrots on the tray.

Drizzle the carrots with olive oil.

Season with salt, black pepper, thyme, and oregano to taste.

Wrap the garlic head in aluminum foil.

Place the wrapped garlic head on the tray with the carrots.

Bake in the preheated oven for 40 minutes.

Chop the onion.

Chop the white part of the leek.

Heat a large pot with a drizzle of olive oil over medium heat.

Add the chopped onion and leek to the pot.

Fry until soft, about 5-7 minutes.

Peel and dice the potatoes.

Add the diced potatoes and 1 liter of vegetable broth to the pot.

Bring to a boil and cook until the potatoes are tender.

Add the roasted carrots to the pot with the potatoes and broth.

Squeeze the soft roasted garlic cloves out of their skin and into the soup.

Simmer the mixture for a few minutes to combine flavors.

Use an immersion blender to blend the soup until smooth and creamy.

Stir in the 120 ml of cooking cream.

Taste and adjust seasoning with additional salt and black pepper if needed.

Cook the 6 salsiccia sausages in a separate pan over medium heat until browned and cooked through.

Remove the salsiccia from the pan and cut into bite-sized pieces.

Ladle the hot soup into bowls.

Garnish each bowl with shredded cheddar cheese.

Add a small drizzle of cooking cream on top.

Top with the cut salsiccia pieces.

Optionally, sprinkle with fresh parsley for an added touch of color and freshness.