Rutabaga and carrot soup
Ingredients:
| 1 | Onion, chopped |
| 1 cup | Vegetable stock or water |
| 1 tablespoon | Vegetable oil or butter |
| 1/2 teaspoon | Ground ginger |
| 3 | Small carrots, peeled and chopped |
| 1/4 teaspoon | Nutmeg |
| 2 cups | Orange juice |
| 1 | Small rutabaga, peeled and chopped (about 2 cups) |
| 1/2 teaspoon | Salt |
| To taste | Freshly ground black pepper |
Instructions:
- In a large saucepan, sauté the onion in oil or butter for about 5 minutes, until translucent but not browned.
- Add the chopped vegetables along with the salt and herbs. Sauté for another 10 minutes or so, stirring occasionally.
- Add the vegetable stock or water and cook, covered, on low heat for 20 to 30 minutes, until the vegetables are soft and tender.
- Add the spices.
- In a blender or food processor, purée the soup with juice until smooth and thick.
- Season with black pepper to taste.
- Serve with optional garnishes, if desired.
Yield: 4 cups.
The Moosewood Collective. Sundays at Moosewood Restaurant. Simon & Schuster, New York, 1990, p. 261.
