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Heat the olive oil in a 5-quart dutch oven or large pot over medium heat and add the onion, salt and pepper. Sauté for 5 minutes and then add the garlic. Sauté on low heat for 10 minutes. Then add the carrots and celery and sauté for another 5 minutes.
Add water and bring to a boil. Add the ginger (whole), turmeric and thyme if using. Allow the vegetables to simmer covered until the carrots are fork tender (about 10 minutes).
In a separate pot, bring water to a boil with a pinch of salt and cook the pastina according to package instructions. Drain the water and set the cooked pastina aside.
Transfer all solids from the dutch oven to a high-speed blender using a spider strainer (or slotted spoon) along with 3 cups of the broth. Blend until perfectly smooth. Pour the blended vegetables back into the dutch oven with the rest of the broth and stir well to incorporate.
Add ¼ cup of the cooked pastina to a bowl and pour the broth overtop. Garnish with fresh parsley and/or vegan parmesan cheese if desired. Enjoy while hot.