Roasted Rutabaga & Carrot Soup


From article: The Root of the Matter

Roasted Rutabaga & Carrot Soup image
  • Serves 6Servings


  • 1 small brown onion, peeled and cut into ½-inch pieces
  • 1 cup diced peeled carrots
  • 1 cup diced peeled rutabagas
  • 1 cup diced skin-on white rose potatoes
  • 1/3 cup chopped fresh fennel
  • 1/4 cup olive oil
  • 2 large garlic cloves, minced
  • 1 Tbs. fresh rosemary leaves
  • 5 cups vegetable or chicken broth
  • Salt & pepper to taste
  • Chopped fennel fronds for garnish


  1. Preheat oven to 375°F. In large bowl, toss onion, carrots, rutabagas, potatoes, and fennel with olive oil, garlic, and rosemary. Spread in single layer on foil-lined baking sheet, and roast in oven until soft and slightly charred, about 30 minutes.
  2. Transfer to large pot, add broth, and bring to a boil. Reduce heat and simmer 10 minutes. Remove half of soup, and purée in blender, then return to pot. Add salt and pepper to taste. Serve garnished with fennel fronds.

Nutrition Information

  • Serving Size: 1 portion
  • Calories: 130
  • Carbohydrate Content: 12 g
  • Fat Content: 9 g
  • Fiber Content: 2 g
  • Protein Content: 1 g
  • Saturated Fat Content: 1.5 g
  • Sodium Content: 480 mg
  • Sugar Content: 5 g
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