Cream of chunky roasted vegetables soup

Cream of chunky roasted vegetables soup-----5-7 servings:

Ingredients:
1 cup cooking onions, diced
1 cup carrots, diced
1/2 cup parsnips, diced
1 cup red peppers, diced
1/2 cup zucchini, diced
1/2 cup of tomatoes, diced
2 tea spoons of ginger, fresh , chopped


2 cups of milk 
1 cup of cream
2 tea spoons of olive oil
1 tea spoon of butter
2 cups of water, cold
2-3 bay leaves
* salt-pepper
1/2 tea spoon of oregano, fresh
1/2 tea spoon of thyme, fresh
 1/4 cup of corn starch, mixed with cold water <Slurry>


Method: In a bowl marinate all the green colour coded vegetables with the olive oil. Roast them in the oven <Lightly> Now, in a big stock pot add the water, milk & bay leaves. Start cooking on a low-medium heat. Then bring it to a boil. Take off all the bay leaves. Add all the cooked vegetables in it. Add the oregano and the thyme. Add the cream to it. Continue cooking on a medium heat, bring it to a boil. To make the soup thick use the slurry and whisk it well while you adding the slurry to avoid any lumps at the bottom. Season it with salt-pepper and add the butter at the very end. Serve hot!