Spiced Winter Veggie Soup

This is a creamy and delicious soup that is vegetarian and is a great way to use winter veggies! The ginger and Indian style spices add a nice flavor, if you don't have everything available feel free to improvise. The soup is pureed after cooking so chopping the veggies is easier.
Serves 3-4
Ingredients:
2 Tbsp olive oil
1/2 onion, chopped
2 garlic cloves, chopped
1 Tbsp fresh ginger, pealed and chopped
1/2 tsp each ground cumin, curry and coriander (if you have the seeds, feel free to toast and grind them fresh)
1/4 tsp turmeric
1/4 tsp red pepper flakes
1 Tbsp tomato paste
4 cups water or broth
4 cups chopped veggies, including potato for creaminess (in this case carrots, potato, leek, celery, but could also use squash, etc.)
1/4 tsp salt (more to taste)
1/4 tsp pepper

Heat oil over medium heat in soup pan.  Add onion and saute about 4 min, then add garlic and ginger for another 1 min. Add spices and saute another min to release aroma.  Stir in water, tomato paste, veggies, salt and pepper.  Cover, bring to a boil over med-high heat then reduce heat and simmer over med-low heat for about 30 min until the veggies are tender.  Remove from heat and cool for about 1 hour or more (this first part could be done 1 or 2 days ahead of time and kept in fridge). Puree the soup in a blender (in batches if necessary, only fill blender 1/2 full), reheat on the stove over medium heat and season to taste or add water if needed. Garnish with parsley or cilantro if desired.  Enjoy!