Hearty Rutabaga and Carrot Soup

This comforting rutabaga and carrot soup balances traditional flavors with a hint of creativity. The sweetness of the carrots pairs beautifully with the earthy notes of rutabaga, while the onion adds depth. A touch of herbs enhances the flavor, making it a delightful, warming dish perfect for any season. This recipe is vegetarian and can easily be made vegan, catering to various dietary preferences.

Ingredients:

• 1 large rutabaga, peeled and diced
• 2 large carrots, peeled and sliced
• 1 medium onion, chopped
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the diced rutabaga and sliced carrots to the pot. Stir and cook for another 5 minutes, allowing the vegetables to soften slightly.
3. Pour in the vegetable broth and add the dried thyme and rosemary. Bring to a boil, then reduce to a simmer.
4. Cover the pot and let the soup simmer for 25-30 minutes, or until the rutabaga and carrots are tender.
5. Using an immersion blender, blend the soup until smooth. Alternatively, you can blend it in batches using a regular blender.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.