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.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Peel and chop the rutabaga into small chunks. Add to a large bowl and drizzle cooking oil over top. Season with salt and pepper. Toss until it's evenly coated.
Add the rutabaga to a baking sheet in a single layer. Bake for about 40 minutes.
You'll know when rutabaga will be done when golden on the edges and soft when poked with a fork.
In a large pot over medium high heat, sautee the garlic and onion with a bit of cooking oil. Cook until onions turn translucent, about 1-2 minutes.
Add in the carrots, and sautee for an additional 2-3 minutes.
Add in the rest of the ingredients: roasted rutabaga, vegetable broth, heavy cream (or coconut cream). Season with salt and pepper.
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.Note: If you don't have a blender you can also use a food processor or immersion blender.
Season with more salt and pepper and serve.
Recipe Notes:
Storage: This soup will store well in the fridge for up to one week. Just give it a good stir before as liquid separates a bit. The soup can be reheated in the microwave for 2-3 minutes (stir halfway through) or heat on the stove.