Prepare your carrots, potatoes and other veggies: Cut carrots into thumb-sized chunks. Peel potatoes/taro root and halve (or quarter if large). Cut any other veggies you might be using to the around the same size.

Finely chop onion/leek, mince ginger if using, peel and crush garlic. Heat oil in a heavy pot and saute onion, ginger, garlic, bay leaves and thyme until onion starts to brown (10-12 minutes).

Add in other vegetables to pot along with 1.5 tsp salt, pepper, and 1/4 tsp nutmeg. Cook for 5 minutes on medium.

Turn heat to high and add 1 cup of red wine. Scrape up any onion bits from the bottom of pot. Cook until wine is reduced to half.

Turn heat to medium and add flour and tomato paste.

Cover and cook for 2-3 minutes.

Uncover, add 1 cup of water and stir. Cook until liquid is reduced to half again.

Turn to low so vegetables are just simmering. Cover with lid and simmer for 20-25 minutes. You should end up with a nice thick broth by the end! Add salt & pepper if needed, sprinkle on some chives or parsley and serve!