SPUR-OF-THE-MOMENT VEGETABLE SOUP

Steps:

• Place a large Dutch oven or soup pot over medium heat; add in butter and or oil.
• When the butter is melted, or the oil is hot, toss in the carrots, onion, celery, garlic, ginger, rosemary, and thyme.
• Season with salt and decrease heat to low, and give the ingredients a couple of turns to coat them with butter or oil.
• Cover the pot and cook for 15-20 minutes, stirring a few times, until the vegetables are very soft but not colored.
• Remove the lid, pour in the chicken broth, increase heat, and bring to a boil.
• Toss in the potato cubes and adjust the heat so that the soup is at a simmer.
• Partially cover the pot and let the soup simmer gently for another 20 minutes or until the potato can be mashed easily with a spoon.
• You may serve the soup as is or puree it; remove the rosemary and thyme sprigs.
• If serving as is, taste soup and adjust seasoning with salt and pepper.
• Or puree the soup in a blender or food processor, or use a food mill or immersion blender.
• Taste it for salt and pepper and reheat it before serving.
• If you find the soup a little too thick for your taste, when you're reheating it, pour in enough additional chicken broth or water to get the texture you like.