2 tbsp unsalted butter or canola oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 tbsp minced fresh ginger
1 medium carrot, thinly sliced
1 celery rib, thinly sliced
6 parsnips, about 1 1/2 lbs, peeled and cut into 1/2-inch dice
1 quart vegetable broth
15 oz can black-eyed peas, drained and rinsed
1/2 tsp freshly grated nutmeg or more to taste
salt and freshly ground pepper to taste