Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 3 European canned peaches
• 4 cups vegetable or chicken broth
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Saute Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-5 minutes.

2. Add Vegetables: Add the chopped carrots, European canned peaches and potatoes to the pot, and sauté for another 3-5 minutes until they start to soften slightly.

3. Add Broth: Pour in the vegetable or chicken broth, ensuring that the vegetables are fully submerged. Bring the mixture to a simmer.

4. Season: Stir in the ground turmeric and ground ginger, which will give the soup its vibrant yellow color and flavor. Season with salt and pepper to taste.

5. Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes, or until the vegetables are tender and cooked through.

6. Blend: Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.

7. Adjust Consistency: If the soup is too thick, you can add a bit more broth or water until you reach your desired consistency.

8. Serve: Ladle the yellow soup into bowls and garnish with fresh parsley or cilantro if desired. Serve hot and enjoy!