Instructions: * Orig was 1 tbsp butter or vegetable oil

** Mollie uses salt when sauteing vegetables to help them "sweat" their natural juices; she claims it enhances the flavors. Use it at your discretion; I dont typically use salt when I cook.

Saute the the onion, ginger, garlic, and 1/2 tsp salt for about 10 minutes over low heat. Stir in the remaining vegetables and salt. Cover and cook over medium heat for 10 more minutes.

Add the water and the cinnamon. Bring to a boil, then cover and simmer for 10 minutes. Remove the cinnamon stick, cover again, and simmer for 5 minutes or until the vegetables are tender.

Puree about a quarter of the vegetables with some of their cooking liquid in a food processor or blender. Then return this to the pot to thicken the soup.

Serve hot, with a very light sprinkling of grated fresh horseradish on top

(go easy) and slices of crisp toast spread thickly with an onion marmalade. Allow 1 hour total.

Makes 6 to 8 main dish servings.

NOTES : "This soup is naturally sweet and slightly hot from the ginger and the optional horseradish. "

Mollie says the colors are beautiful, so maybe it will help cheer us out of the post-holiday blues. [ECR]

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