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Roasted Rutabaga & Carrot Soup

From article: The Root of the Matter…

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From article: The Root of the Matter

None

Servings
Serves 6

Ingredients

  • 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

Preparation

  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
  • Cholesterol Content 0 mg
  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g