Chop carrots , sweet potato ,red potatoes ,celery, and onion in bite sizes
Mince garlic
Grate fresh ginger
In large saute pan or pot place vegetables and oil and saute for 10 minutes on medium heat
Add the 2 cups of vegetable broth and salt, bring to a simmering boil and reduce heat to medium low
Simmer till vegetables are tender about 15 minutes
Let cool about 15-20 minutes before processing as it can be dangerous to blend hot liquids! I found out the hard way when I was blending a squash soup once,ouch!
Process in blender or food processor till creamy, add extra vegetable broth for desired consistency
Depending on vegetables water content. I almost always add another ½ cup in the winter months when veggies are not as fresh.
You can leave it as my girls call it "baby food" consistency like in my pictures and garnish with avocado, salt and pepper to taste. I love it a bit thicker because it feels a little more substantial for a main course, and is very filling too!