It’s soup season! I love soup. Like really love it.

There’s not much better than curling up on the couch with a warm bowl of soup and a good movie, especially when it’s cold and rainy out. Throw in some sourdough bread and it’s a real party ;)

I got bored of my usual soup go-to’s, and I was looking for something creative to do at a cooking class, so I went with carrot rutabaga soup. Much to my surprise, I really liked it and I think you will too!

Carrot Rutabaga Soup

Serves 4

Ingredients:

2 T olive oil

1 large yellow onion, diced

6 garlic cloves, minced (or 4t of pre-minced garlic)

10 medium carrots, roughly chopped (about 3 cups)

3 medium rutabaga, roughly chopped (about 3 cups) 

6 C of organic vegetable broth 

1 can of coconut milk

1T Himalayan salt 

1T ground cumin

1t black pepper 

Optional toppings: chili oil, smoked paprika, oregano, chives, etc. 

Directions

1. Heat a large pot over medium heat. 

2. Add the olive oil, garlic, and onion. Let the onion cook for 3-5 minutes. 

3. Then, add the chopped carrot and rutabaga, the broth, and the coconut milk. 

4. Stir well and cover with a lid. Cook for about 30-45 minutes or until the vegetables are soft. 

5. Using an immersion blender, puree the soup until creamy. 

6. Add the spices, herbs, and seasonings of your choice, and serve immediately or store in the fridge for up to a week. You could also freeze it in an airtight container if you wish to use it at a later date. 

Enjoy!

xo,

Emma