Carrot, Rutabaga and Ginger Soup

featured4We just got back from a two week vacation to Rome and Dublin. Though wonderful, I did catch a smidgen of a cold towards the end. Colds have a tendency to be the gift that keeps on giving with me, but I feel like I’ve finally (famous last words) put it behind me. This spicy soup felt like the period at the end of the sentence.

Carrot, Rutabaga and Ginger Soup (serves 4)

3 Tbsps. (45ml) unsalted butter or olive oil
1 medium onion, chopped (about 1-1/2 cups or 360ml)
1 large knob of fresh ginger, minced (about 2 Tbsps. or 30ml)
5-6 carrots, peeled and diced (about 3 cups or 720ml)
1 medium rutabaga, peeled and diced (about 2 cups or 480ml)
Pinch nutmeg
Salt and freshly ground black pepper
1 bay leaf
4-5 cups (1 liter plus 240ml) low sodium chicken stock

Garnish (optional)
4 Tbsps. (60ml) Crème fraîche, sour cream or mascarpone
Fresh flat leaf parsley, chives or taragon, chopped

In a stock pot, melt the butter or heat the olive oil over medium heat. Add the onions and a few pinches of salt. Cook until the onions are translucent, about 5 minutes.


Add the carrots, rutabaga, nutmeg, a few grinds of black pepper and bay leaf. Cook a few minutes longer.


Add the stock one cup at a time until the vegetables are just covered. Reserve the remaining stock.


Bring everything to a boil, then reduce to a simmer and cook for 45 minutes or until the vegetables are soft. Take the soup off the heat.

Remove the bay leaf. Using an immersion blender or standing blender, and being very careful not to splatter yourself, blend the soup until it is smooth. You might need to add a little of the remaining stock to thin it out to the consistency you like.

If you like, serve with a dollop of crème fraîche, sour cream or mascarpone and a sprinkle of fresh herbs–but it’s just as good plain.