Begin by washing and peeling the root vegetables. Chop them into bite-sized chunks. This not only speeds up cooking time but also ensures even tenderness.

In a large pot, drizzle the olive oil and toss in the shallots (or onion). Sauté them over medium heat until they become translucent, which usually takes about 4-5 minutes. Next, add the crushed garlic. The aroma that wafts from the pot will get your mouth watering.

Once the onion and garlic are ready, add your coarsely chopped root vegetables into the mix. Stir and let them cook for an additional 5 minutes. This will caramelize their natural sugars, enhancing the overall flavor.

Sprinkle in the thyme, cumin, and smoked paprika. Mix well. Allow the spices to bloom for about a minute. You’ll start smelling a medley of delightful aromas.

Next, it’s time to introduce the vegetable broth. Pour it in slowly, allowing the outspoken vegetables to mingle with the liquid. Bring it to a gentle boil. Lower the heat and let it simmer for around 25-30 minutes. This step allows the vegetables to become tender and saturated with flavor.

If you choose to add it, pour in the heavy cream and give it a good stir. This will lend a velvety texture. Season with salt, pepper, and a touch of lemon zest for that needed brightness.

Once everything's perfectly blended, ladle the warm soup into bowls. A drizzle of olive oil and a sprinkle of fresh thyme on top make for a beautiful presentation.