Cream of Carrot and Rutabaga Soup with Maple Syrup
Preparation
15 MIN
Cooking
30 MIN
Output
8 to 10 servings

Cream of Carrot and Rutabaga Soup with Maple Syrup

Ingredients

  • 4 cups (1 litre) carrots, peeled and sliced
  • 4 cups (1 litre) rutabaga, peeled and cubed
  • 2 onions, chopped
  • 3 tablespoons (45 ml) butter
  • 8 cups (2 litres) chicken broth
  • 2 russet potatoes, peeled and cubed
  • 3 tablespoons (45 ml) maple syrup
  • 1/4 cup (60 ml) 35% cream
  • Salt and pepper

Preparation

  1. In a saucepan, cook the carrots, rutabaga, and onions in the butter for about 5 minutes, without browning.
  2. Add the broth, potatoes, and maple syrup. Bring to a boil. Cover and simmer for about 25 minutes or until the vegetables are tender.
  3. In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper. Serve hot.