6 3Tolive oil 2medium onions, peeled and chopped 1Tfresh ginger 2medium turnips, peeled and chopped 1large celeriac, peeled and chopped 2medium parsnips or carrots 1zest and juice of 1 large orange 4cWater 1Tfresh thyme 1Tkikkoman soy sauce Heat olive oil in a large stock pot; add onions and ginger and cook 2-3 minutes. Add carrots, turnips and celeriac and cook for another 2-3 minutes. Add the water, thyme, soy sauce and orange juice and bring to a boil; cook for 10-15 minutes until the vegetables are soft. Remove from heat. Blend soup using a stick blender, food processor, blender or, for a chunkier soup, use a potato masher. Return soup to stockpot and add most of the zest leaving some for garnish. Return to boil. Lower the heat and add 3/4 cup yogurt (optional), simmering for 1 minute . Serve garnished with the remaining zest