Creamy Rutabaga Carrot Soup

Recipe Ingredients

• 1 large rutabaga, peeled and chopped - about 4 cups
• ½ onion - chopped
• 3 garlic cloves - minced
• 3 carrots - peeled and chopped
• 32 oz vegetable broth - or chicken broth
• ½ cup heavy cream - or coconut milk
• ​Salt and pepper - to taste
  
  

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Peel and chop 1 large rutabaga into small chunks, roughly 4 cups. Add to a large bowl and drizzle with cooking oil. Season with salt and pepper and toss until it's evenly coated.
3. Add the rutabaga to a baking sheet in a single layer. Roast for about 40 minutes. The rutabaga is done when golden on the edges and soft when poked with a fork.
4. In a large pot over medium-high heat, saute 3 minced garlic cloves and ½ chopped onion with cooking oil until the onions turn translucent, 1-2 minutes.
5. Add 3 peeled and chopped carrots, and saute for an additional 2-3 minutes.
6. Add the rest of the ingredients: roasted rutabaga, 32 oz vegetable broth, ½ cup heavy cream. Add Salt and pepper to taste.
7. Let soup simmer for about 20 minutes. Check that the carrots have softened by poking them with a fork.
8. Blend the soup with an immersion blender until smooth and creamy.
9. ​Add to serving bowls, season with more salt and pepper, and serve.