- In a saucepan, cook the carrots, rutabaga, and onions in the butter for about 5 minutes, without browning.
- Add the broth, potatoes, and maple syrup. Bring to a boil. Cover and simmer for about 25 minutes or until the vegetables are tender.
- In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper. Serve hot.
This soup is sure to remind you of mashed potatoes with carrots and rutabaga from your childhood!