Creamy Root Soup

This soup is made with a variety of root vegetables and supplies an assortment of cancer-fighting antioxidants to help prevent free radical damage. If you've never tried rutabagas before, you'll come to appreciate the subtle and delicious flavor they add.
Directions Makes about 10 1-cup servings 3 1/2 to 4 cups water or vegetable broth, divided (1/2 cup, plus 3 cups, plus 1/2 cup) 1 large onion, chopped 1 large baking potato, chopped 2 large carrots, sliced 1 medium rutabaga, peeled and chopped 1 large sweet potato, chopped 1 1/2 teaspoons salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/8 teaspoon crushed red pepper or cayenne pepper 4 cups washed, coarsely chopped fresh spinach Heat 1/2 cup water or broth in a large pot. Add onion and cook over high heat, stirring often, until soft and translucent, about 5 minutes. Stir in 3 cups water or broth and remaining ingredients except spinach. Bring to a simmer, then cover and cook, stirring occasionally, until vegetables are tender and the soup is thickened, about 30 minutes. Stir in spinach and simmer until just tender, about 5 minutes. Add remaining 1/2 cup water or broth, if desired, for a thinner soup.