Sauté 1.5 c. chopped onion, 1 tbs. minced garlic, 4 tsp. minced ginger, and ½ tsp. salt in 1 tbs. veg. oil for 10 minutes.
Stir in the following vegetables, or substitutions:1 medium rutabaga, peeled and diced;2 small turnips;1 medium sweet potato, peeled and diced;2 medium-small potatoes, peeled and diced;1 8-inch parsnip, peeled and diced;2 large carrots;Cover and cook, over medium heat for 10 more minutes
Add 6 cups of water and a cinnamon stick. Bring to a boil, turn the heat down, then cover and simmer for 10 minutes. Remove the cinnamon stick, cover again, and continue to simmer for about 5 more minutes, or until the vegetables are completely tender.
Remove and pureé about ¼ of the vegetables and some of their cooking liquid and then return this to the soup to give it a delightful, varied texture.