Warm up your kitchen and tantalize your taste buds with a bowl of Cream of Carrot and Rutabaga Soup with Maple Syrup! This delightful American recipe marries the earthy sweetness of carrots and rutabaga with a touch of maple syrup, creating a velvety soup that’s perfect for cozy evenings or impressing guests at dinner parties. With just 45 minutes of your time, you can whip up a comforting dish that not only nourishes the body but also warms the soul. Ready to dive into this creamy delight? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups carrots, chopped
- 2 cups rutabaga, peeled and chopped
- 1 onion, diced
- 4 cups vegetable broth
- 1/4 cup maple syrup
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Peel and chop the rutabaga into small, uniform pieces to ensure even cooking. Chop the carrots into similar-sized pieces. Dice the onion finely.
- In a large pot, heat a tablespoon of olive oil or butter over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Once the onion is ready, add the chopped carrots and rutabaga to the pot. Stir well to combine with the onion and cook for another 5 minutes, allowing the vegetables to soften slightly.
- Pour in the 4 cups of vegetable broth, ensuring that the vegetables are fully submerged. Increase the heat to bring the mixture to a gentle boil.
- After reaching a boil, reduce the heat to low and cover the pot. Let the soup simmer for about 20 minutes, or until the carrots and rutabaga are tender when pierced with a fork.
- Once the vegetables are cooked, remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until smooth, then return it to the pot.
- After blending, stir in the 1/4 cup of maple syrup and 1 cup of heavy cream. Mix well to combine all the flavors. Season with salt and pepper to taste, adjusting to your preference.
- Return the pot to low heat and allow the soup to warm through for an additional 5 minutes, stirring occasionally. Be careful not to let it boil after adding the cream.
- Once heated, remove the soup from the stove. Serve hot, garnished with a drizzle of maple syrup or a sprinkle of fresh herbs if desired.
- Enjoy your delicious Cream of Carrot and Rutabaga Soup with Maple Syrup!
Tips
- Prep Ahead: To save time, peel and chop your carrots and rutabaga ahead of time. Store them in the refrigerator until you're ready to cook.
- Sauté for Flavor: Don't rush the sautéing of the onion. Allow it to become translucent and fragrant; this step builds a flavorful base for your soup.
- Uniform Sizes: Cut your vegetables into uniform pieces to ensure they cook evenly. This will help achieve that smooth, creamy texture when blending.
- Blending Options: If you don’t have an immersion blender, remember to let the soup cool slightly before transferring it in batches to a countertop blender to avoid splattering.
- Adjust Sweetness: Feel free to adjust the amount of maple syrup to your taste. If you prefer a more pronounced sweetness, add a bit more, but start with the recommended amount to avoid overpowering the soup's natural flavors.
- Garnish Creatively: Elevate your presentation by garnishing with a drizzle of maple syrup or a sprinkle of fresh herbs like parsley or chives before serving.
- Storage Tips: Leftover soup can be stored in an airtight container in the refrigerator for up to three days or frozen for longer storage. Just remember to reheat gently!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
