Parsnip & Ginger Soup  

2 carrots  (any colour will do, but note that the purple carrots can add some 'off' colour to the final product, if you care about aesthetics.)
2 celery stalks
2 medium onions
2 cloves garlic
Chop those things up and get em sizzling lightly in a large saucepan with some olive oil. 

Add a thumb-sized piece of ginger (I keep mine in the freezer and shave it with a rasp whenever I need some, but powdered ginger works ok here too), 1.5- 2 lbs of peeled and diced parsnips (I used two weeks of my shares worth) along with the veggies and cook together, stirring once in a while until the carrots are starting to soften.   Add 7 cups broth or water and give everything a good stir, bring to a boil and simmer for 10 minutes, or until everything is soft-ish. 
I like my autumn soups purreed, so once it's ready I run my immersion blender through it, but you can always eat it as is.  

Season with salt and pepper to taste and I like to serve mine with greek yogurt or sour cream and croutons.  A little bit of fresh parsley chopped in, brightens it up a bit too.