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Rutabaga-Carrot Ginger Soup by

Tags: onion, rutabaga, carrot


2 Tbsp. vegetable or coconut oil
Veggie Box carrots, thinly sliced
1 cup diced Veggie Box onion
1 1/2 cups chopped celery
2 cups peeled and diced potatoes
Veggie Box rutabaga, peeled and diced
2 large cloves garlic, minced
salt & freshly ground pepper
6 cups vegetable broth
2 Tbsp. freshly grated ginger


In a large soup pot, warm the oil over medium heat.
Add the carrots, onion, celery, potatoes, rutabaga
and garlic.Sauté for about 5 minutes, stirring
frequently, until the vegetables soften slightly. If
the vegetables begin to brown, reduce the
heat.Season with salt & freshly ground pepper and
cook for another minute or two.Add the broth. Bring
the soup to a simmer.Cook gently for about 20
minutes, until the vegetables are very tender. Stir in
the ginger. Adjust seasonings to taste with salt and
pepper.Puree the soup until smooth in a blender,
food processor, food mill, or with a handheld
immersion blender. Serve hot.

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