Step 1:  Fry 2 medium diced onions in olive oil in a soup pot

Step 2:  Peel 3 beets, 3 carrots, 2 sweet potatoes and 1 turnip

Step 3:  Cut the vegetables into several large chunks each, and add to the soup pot

Step 4:  Cover the vegetables with water, and boil 15 min until softened

Step 5:  Scoop out the vegetables into a food processor or Vitamix, and swirl until smooth.

Step 6:  Return the puree to the pot of liquid, add a teaspoon each of thyme, salt, and pepper.  

The soup was heavenly.  The color was divine and the flavor was a celebration of autumn, earthy and sweet at the same time.  I put a whole bunch of spices on the table for people to choose from, and they were terrific in all different combinations: turmeric, cumin, and hot paprika.  Rosemary would be good, too.

Hearty appetite!