Maple Rutabaga and Carrot Cream Soup

Name: Maple Rutabaga and Carrot Cream Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 2 tablespoons olive oil; 1 large onion (chopped); 2 cloves garlic (minced); 2 cups rutabaga (peeled and cubed); 2 cups carrots (peeled and sliced); 4 cups vegetable broth; 1/4 cup maple syrup; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (freshly ground); 1/2 cup heavy cream; fresh thyme (for garnish)

45 min 4 servings Easy

All Recipes

Maple Rutabaga and Carrot Cream Soup

A velvety soup combining the earthy flavours of rutabaga and carrots with a hint of maple sweetness.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Easy

The Maple Rutabaga and Carrot Cream Soup is a heartwarming, creamy blend of root vegetables that brings comfort to your table. The rutabaga, often overlooked, adds a unique earthy sweetness that pairs beautifully with the vibrant carrots. The touch of maple syrup enhances these natural flavours, creating a perfect balance between savoury and sweet. This soup is not only rich in flavour but also packed with nutrients. Rutabagas are an excellent source of vitamin C, while carrots are well-known for their beta-carotene content. Together, they make this dish a nourishing choice for a chilly day or a light yet satisfying meal.

Ingredients

Servings

For the soup

Instructions

Prepare the vegetables

Peel and cube the rutabaga and carrots, chop the onion, and mince the garlic.

Pro tip: Use a sharp knife to make peeling and chopping easier.

Sauté the aromatics

In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.

Pro tip: Avoid browning the garlic to prevent bitterness.

Add the vegetables

Stir in the rutabaga and carrots, cooking for another 5 minutes to enhance their flavours.

Pro tip: Stir frequently to prevent sticking.

Simmer the soup

Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.

Pro tip: Check the tenderness with a fork.

Blend the soup

Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.

Pro tip: Be cautious of hot splashes when blending.

Finish with maple and cream

Stir in the maple syrup, salt, pepper, and heavy cream. Heat gently until warmed through. Adjust seasoning if necessary.

Pro tip: Add more cream for a richer texture.

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Tips & Tricks

<ul><li>Use fresh, firm rutabaga and carrots for the best flavour.</li><li>Adjust the maple syrup to taste for a sweeter or more savoury soup.</li><li>A stick blender can make pureeing easier and smoother.</li><li>Garnish with fresh herbs for added colour and aroma.</li></ul>

Serving Suggestions

Serve this Maple Rutabaga and Carrot Cream Soup with crusty bread or a light salad for a complete meal. For a touch of elegance, sprinkle some toasted seeds or nuts on top. This soup can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of water if needed to adjust the consistency.