Creamy Vegetable Soup

Place all the chopped vegetables and vegetable broth in a 6-quart Dutch oven or large pot. 2. Add the dried spices and stir to combine. 3. Bring to a boil, then reduce to a simmer, covering half the pot with a lid so steam can escape. 4. Cook 45-60 minutes until the vegetables are soft. 5. Blend with an immersion blender until smooth. 6. If too thick, thin with water, milk, or more broth to the desired consistency.