… Healthy Root Vegetables in a Bowl!
This gluten-free, dairy-free soup is made with sweet root vegetables and is one of the easiest soups I’ve ever made. And I’ve been told it’s one of my tastiest. In this recipe, the common carrot flavor becomes slightly subdued by the tanginess of the rutabaga, morphing both prominent flavors into a deliciously uncommon, smooth and sweet, creamy blend. With just a whisper of ginger in each spoonful, the soup becomes complete.
Carrots are a vegetable familiar to most people and are eaten raw and used in cooking regularly. Carrots are a member of the parsley family of vegetables. Plentiful potassium, Vitamin A, Vitamin K and Vitamin C are just a few of the carrot’s contributing factors to good nutrition and better health. Carrots are also high in fiber, which promotes a healthy colon.
Rutabagas may not be as familiar to people as the carrot. Rutabagas, as are carrots, are a root vegetable. They are considered a cruciferous vegetable, as are kale, Brussels sprouts, cabbage, cauliflower, broccoli, radishes and turnips, to name a few. Along with carrots, rutabagas are also an excellent source of Vitamin C and potassium, which can aid in maintaining a healthy blood pressure.
Whether you’re simply looking for an easy and satisfying soup, or you’re trying to boost your nutrition intake, you will accomplish both with just one bowl of this heartwarming and heart-healthy recipe. And there are no penalty points for over-indulging. So, as they say when it’s time to eat, “Soup’s on!”
Cooking time: 20-25 minutes
2 Tablespoons grapeseed or canola oil
1 2/3 pounds (5 cups) carrots, peeled and thinly sliced
1 large (1 cup) sweet onion, diced
4-5 stalks (1 1/2 cups) celery, chopped
3 medium (2 cups) potatoes, peeled and diced
1 rutabaga, peeled and diced
1 clove garlic, minced
6 cups gluten-free chicken broth* (I use Swanson’s Natural Goodness Chicken Broth)
2 Tablespoons ginger, freshly grated
Salt and Pepper, to taste
Cilantro, for garnish (optional)
6-8 Tablespoons sour cream, or dairy-free substitute, for garnish (optional – I use Tofutti Sour Cream)
In a large stock pot, warm the oil over medium-low heat, then add carrots, onion, celery, potatoes, rutabaga and garlic. Saute for 7-8 minutes, stirring occasionally to prevent browning and enable even cooking, until vegetables begin to soften slightly.
Add broth. Bring soup to a boil then reduce heat to low. Simmer about 15 minutes, until vegetables are fork-tender. Stir in ginger. Season to taste with salt and pepper. In a blender, or with a handheld immersion blender, puree the soup until mostly smooth. Leaving some larger pieces of vegetables visible in the “creamy” soup adds visual interest and bites of enhanced flavor. Pureeing the soup until completely creamy creates a delicious drink-from-a-cup soup. Garnish with cilantro and sour cream, if desired. The cilantro adds a brightness to the soup, while the sour cream provides just a little extra creaminess.
*Recipe can easily be converted to vegetarian by using vegetable broth and dairy-free sour cream.