Creamy Rutabaga Carrot Soup

Creamy Rutabaga Carrot Soup


  • 1 rutabaga
  • 4 winter carrots
  • ¼ medium sized onion
  • 3-4 c. vegetable broth
  • 1 Tbs olive oil
  • 2 bay leaves
  • salt and pepper to taste
  • ½ c heavy cream (optional, coconut milk would also work well here)


Peel and cube the rutabaga and carrots.  Heat olive oil in a soup pot.  Add onions and sautee for 3-4 minutes.  Add carrots and rutabaga and sautee for 10 minutes.  Add enough veggie broth to cover the vegetables, add the bay leaf.  Cover the pot and allow to simmer for about 20-30 minutes until the rutabagas are soft.  Once the rutabagas and carrots are soft, remove from heat and puree soup in a blender or with an immersion blender.  Add cream (if using). Season with salt and pepper, and sprinkle the top with paprika.

Leave a Reply

Your email address will not be published. Required fields are marked *