Vegetable Purée Soup

2 onion, chopped

2 cloves garlic, minced

1 potato, peeled, and, cubed

4 cups chicken stock

4 cups vegetable stock OR beef stock

salt, to taste

pepper, to taste

1 pound parsnip, or 5 large

1 1/4 pounds beet, or 4 large

1 1/4 pounds sweet potato

1 1/4 pounds squash, or 1 small

1 pound carrot

2 teaspoons curry paste

2 teaspoons cumin

2 teaspoons ground ginger

1 pound peas

1 pound broccoli, or 1 small bunch

1 pound cauliflower, or 1 small head

1 teaspoon dried Italian herb seasoning

1 teaspoon crumbled dried basil

1 teaspoon crumbled dried mint