How to Make Rutabaga Carrot Ginger Soup

Winter is the season for eating fresh, root vegetables, and Kathryn Yeomans of The Farmer’s Feast shows us how to make a hearty vegetable soup to warm the soul, and fill the belly. The key to making a good soup is allowing for adequate cooking times, and freshness (taste) of the ingredients that make up the soup.

Rutabaga-Carrot Ginger Soup Recipe

courtesy of Kathryn Yeomans
Serves: 6-8

Ingredients:

• 2 Tbsp. vegetable or coconut oil
• 5 cups peeled and thinly sliced carrots (about 1 ½ pounds)
• 1 cup diced sweet onion (about 1 medium-large)
• 1 1/2 cups chopped celery (about 3-4 stalks)
• 2 cups peeled and diced potatoes (about 3 medium potatoes)
• 1 large rutabaga, peeled and diced
• 2 large cloves garlic, minced
• salt & freshly ground pepper
• 6 cups vegetable or chicken broth (plus more broth or water to thin the soup if needed)
• 2 Tbsp. freshly grated ginger

Instructions:

1. In a large soup pot, warm the oil over medium heat. Add the carrots, onion, celery, potatoes, rutabaga and garlic.
2. Sauté for about 5 minutes, stirring frequently, until the vegetables soften slightly. If the vegetables begin to brown, reduce the heat.
3. Season with salt & freshly ground pepper and cook for another minute or two.
4. Add the broth. Bring the soup to a simmer.
5. Cook gently for about 20 minutes, until the vegetables are very tender. Stir in the ginger. Adjust seasonings to taste with salt and pepper.
6. Puree the soup until smooth in a blender, food processor, food mill, or with a handheld immersion blender.
7. Serve hot.

This soup freezes beautifully.