Summer Root Vegetable Soup

Fill a medium to large pot about ⅔ of the way with water. Put this on the stove and bring it to a boil while you prep your veggies.
Prep your veggies:
-Chop off the ends of your carrots, beets, turnip, and onion. Peel the beets and turnip with a peeler, and remove the outer layer of the onion.
-Chop all of these veggies into fairly large pieces - it doesn't matter much how large the pieces are, but you want them all relatively similar sizes so that they all take around the same time to cook. I typically quarter my beets and then chop my other veggies to be a similar size.
Add all of the veggies you just chopped into your boiling water (make sure there is enough water to cover them), and let simmer until they are all tender and can easily be pierced with a fork. This usually takes 20-25 minutes.
Using a ladle, transfer your veggies into a high powered blender (but DON'T toss the water you just cooked them in!).
To the blender: add the chickpeas, garlic, ginger, and about 1.75 cups of the water that you just used to cook your veggies. Blend until smooth. Feel free to add more of the veggie water as you go if you want a thinner consistency or if you are having a hard time getting it to blend.
Add the thyme, nutritional yeast, salt and pepper, and the optional lemon juice to your blender. Blend until well incorporated.
Give it a taste test and add more seasonings if desired.
Serve with whatever toppings you'd like and enjoy!