Carrot and Rutabaga Soup

Makes 9 servings of 1 cup each

  • 1 tsp canola oil
  • 2 cloves garlic, smashed and minced
  • 4 ounces onion, chopped
  • 7 ouncs rutabaga, roughly cut in chunks
  • 16 ounces carrots, cut into 1/2-inch lengths
  • 4 cups turkey broth
  • salt, pepper, cumin to taste
  1. Gently heat the canola in a large saucepan.
  2. Add the garlic and onions and cook till translucent, about 10 minutes. Add cumin and let cook about 1 more minute.
  3. Add the chunks of rutabaga and carrot and saute for a few minutes.
  4. Add the broth, cover, bring to a boil then reduce the heat and simmer for 25 minutes.
  5. Remove from heat and let cool enough so that you can whiz with your immersion blender, or blend in batches if you prefer. Puree till there are no chunks left.
  6. Serve hot, seasoned with salt and pepper. Add a dollop of yogurt or sour cream.