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