Rutabaga carrot soup tastes sweet and delightfully creamy. Rutabaga, carrots and onion are simmered in a pot with broth and then blended into a flavorful puree.
We love cozy Fall soup recipes like our bacon and squash soup, turmeric ginger carrot soup, and of course this rutabaga carrot soup! You’ll be surprised at how much sweetness carrots can add to this simple recipe.
Easy Rutabaga Carrot Soup Recipe
I’m a big fan of creamy pureed vegetable soups. They are one of my favorite recipes to batch prep for an easy healthy lunch throughout the week. I’ve been alternating between carrot tomato soup and roasted cauliflower soup, but this rutabaga carrot soup is definitely a new favorite!
This soup is very creamy. The carrots add the perfect sweetness that balances out the rutabaga. An entire batch of this soup will cost less than $4.00. It’s budget-friendly, healthy and delicious. What more could you want?
Recipe Ingredients
Below is everything you’ll need to make this creamy rutabaga carrot soup from scratch. Be sure to view the recipe card at the bottom for full ingredient details.
- Rutabaga – You’ll need 1 large rutabaga which will be peeled and chopped into similar size pieces. This will make about 4 cups of soup.
- Carrots – Three carrots are peeled and chopped and add sweetness to the soup.
- Onion – You’ll need 1/2 of an onion.
- Vegetable Broth – You can use a 32 oz carton of vegetable broth. Chicken broth will also work.
- Coconut Milk – 1/2 cup of coconut milk is used for creaminess. You can also use regular heavy cream.
- Other Bits – You’ll also need minced garlic, plus salt and pepper to season.
Pro Tip: For a vegetarian soup, use vegetable broth instead of chicken broth. Use canned coconut cream instead of heavy cream (made from dairy). See the recipe card below for full details.
Soup Toppings
We love serving this pureed soup with toppings for extra flavor. Drizzle a bit of olive oil on top of the serving bowl, add crispy bacon or top with roasted chickpeas.
Here are some more easy ideas for rutabaga carrot soup:
- Pepitas – roasted pumpkin seeds or sunflower seeds
- Crackers – crushed ritz crackers or crushed tortilla chips
- Chili – red pepper flakes or chili powder
- Herbs – Fresh thyme or parsley
How To Make Rutabaga Carrot Soup
First, the rutabaga is roasted. Then the soup is simmered and pureed. For full instructions, scroll to the bottom of this post for the recipe card.
Here’s an overview of how to make the rutabaga carrot soup:
- Roast The Rutabaga – Peel and chop the rutabaga into small pieces similar in size. Toss with cooking oil, salt and pepper then lay flat on a baking sheet to roast for 40 minutes at 400°F.
- Sautee The Vegetables – Add the onions and minced garlic to a large pot with a bit of oil. Cook until the onions turn translucent, about 1-2 minutes. Add in the carrots and cook another 2-3 minutes.
- Simmer The Soup – Add the rest of the ingredients and let the soup simmer for 20 minutes.
- Puree – Add the soup to a blender in 2-3 separate batches. Blend until the soup is smooth and creamy. Pour into a large bowl, then repeat the process with the rest of the soup. If you don’t have a blender, you can also use a food processor or immersion blender.
- Serve – Ladle your soup into bowls and top with your favorite garnishes.
Pro Tip: A high-powered blender works best for pureeing your soup recipes. Be sure to leave an opening in the lid (there is usually a center piece that can be removed) to allow for hot air to escape. Always blend in smaller batches and never fill the blender more than halfway. If you don’t have a blender, you can use an immersion blender or a food processor.
Common Questions
Milk doesn’t have the same thickness that heavy cream or coconut cream has. If you’re going to try the soup with milk, consider using milk with a higher fat content like whole milk or 3%.
Yes you can, however, the roasting the rutabaga brings out the best flavors. It also helps to soften them and cuts down on soup simmering time.
We find that soups with dairy or coconut cream don’t freeze nicely so we don’t recommend freezing this recipe.
What To Serve With Rutabaga Carrot Soup
This creamy soup can be served as a side dish or starter for any dinner recipe out there. It also makes the perfect comforting bowl for lunch with a sandwich. Consider serving this cozy bowl of soup with:
- Bread – Garlic parmesan knots, twisted pizza breadsticks, and the bacon and cheese muffin biscuits are perfect for dipping into this soup.
- Sandwiches – Serve for lunch or dinner with an avocado tuna melt, chickpea zucchini stir fry wraps, or chicken bacon ranch wraps.
- Main Dishes – This soup makes a great starter for roasted turkey, roast beef, or roasted chicken.
Storing The Soup
Leftovers make the perfect lunch and keep really well in the fridge. Here’s how to store the soup for best results:
- Refrigerate – Store in an airtight container in the fridge for up to 4 days. Just give it a good stir as the liquid separates a bit.
- Do Not Freeze – Typically soups with any sort of cream do not freeze well. It is best to keep this soup in the fridge.
- To Reheat – Reheat rutabaga carrot soup on the stove covered with a pot. This can also be reheated in the microwave covered with a paper towel and stirred halfway through to prevent it from splattering.
We love this easy creamy soup recipe because it’s healthy and delightfully sweet tasting thanks to the carrots. Rutabaga adds a unique bitter taste in contrast. It’s the perfect cozy soup using root vegetables to warm up with this Fall.
More Soup Recipes
This chilly weather means it’s officially soup season. Nothing beats a bowl of comforting soup to warm up with. Here are some more ideas:
- Bacon and Squash Soup
- Creamy Tomato Soup With Hidden Carrots
- Pureed Cauliflower Soup
- Crockpot Hamburger Soup
- Pureed Carrot Ginger Soup
- Ground Turkey Soup With Kale and Beans
Rutabaga Carrot Soup
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
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- 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.
- Add the rutabaga to a baking sheet in a single layer. Roast for about 40 minutes.
- You'll know when rutabaga is done when golden on the edges and soft when poked with a fork.
- 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.
- Add 3 peeled and chopped carrots, and saute for an additional 2-3 minutes.
- Add the rest of the ingredients: roasted rutabaga, 32 oz vegetable broth, ½ cup heavy cream. Add Salt and pepper to taste.
- Let soup simmer for about 20 minutes. Check that the carrots have softened by poking them with a fork.
- In small batches, pour the soup into a blender. Blend until smooth and creamy, then add to a large bowl. Repeat until all soup is pureed. If you don't have a blender, use a food processor or immersion blender.
- Add to serving bowls, season with more salt and pepper, and serve.
Recipe Notes:
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- Refrigerate – Store in an airtight container in the fridge for up to 4 days. Just give it a good stir as the liquid separates a bit.
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- Do Not Freeze – Typically soups with cream do not freeze well. It is best to keep this soup in the fridge.
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- To Reheat – Reheat rutabaga carrot soup on the stove covered with a pot. This can also be reheated in the microwave covered with a paper towel and stirred halfway through to prevent it from splattering.
Nutrition
The nutritional information provided is an estimate and is per serving.