In a large deep stock pot, over low heat, heat evoo and saute onions for about 10 minutes with the cover on, stirring every couple minutes. This helps add real depth of flavor to a vegan soup. Add garlic, carrots, celery, potato, parsley, dill, hawaij, turmeric and salt and pepper and cover with broth. Bring mixture to a boil, reduce heat to low and simmer, covered, for at least 20 minutes until all vegetables soften. Season soup with salt and pepper to taste and serve with noodles and/or matzo balls.