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Cream of Rutabaga Carrot Soup with Maple Syrup
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5 from 7 votes

Cream of Rutabaga Carrot Soup with Maple Syrup

Tasty and satisfying, this Cream of Rutabaga Carrot Soup with Maple Syrup is a great recipe to enjoy during the colder months of the year.
Prep Time30 minutes
Cook Time55 minutes
Passive Time0 minutes
Servings: 8
Author: Francine Lizotte
Course: Appetizer/Mezze, Soup
Cuisine: Canadian, Québécois
Keyword Comfort Food, Gluten Free, Healthy, One Pot Meals, Vegetables, Winter Recipe

Ingredients

  • 3 tbsp. butter
  • 1 tbsp. canola oil tips & tricks
  • 2 cups yellow onions, chopped
  • 4 cups rutabaga, diced tips & tricks
  • 4 cups carrots, diced
  • ground Himalayan pink salt, to taste
  • 1 tbsp. ginger, minced
  • 3 large cloves garlic, pressed
  • 1 tbsp. Italian seasoning see Recipe
  • 1/4 tsp. cayenne pepper, or to taste
  • freshly ground mixed peppercorns, to taste
  • 4 cups low-sodium chicken broth (substitute vegetable broth)
  • 1 cup 35% heavy cream, plus more for garnish
  • 3 tbsp. maple syrup
  • 4 slices cooked bacon, crumbled, for garnish tips & tricks
  • 2 tbsp. fresh chopped parsley, for garnish tips & tricks

Directions

  • In a Dutch oven over medium heat, add butter and oil. When it starts sizzling, add onions, rutabaga, and carrots; generously season with salt. Sauté for 10 minutes.
  • Add ginger and garlic; sauté for 1 minute.
  • Add Italian seasoning and cayenne pepper; stir for 1 minute.
  • Season with mixed peppercorns before pouring in chicken broth. Stir well, bring to a boil, cover, and reduce to medium-low heat. Simmer gently for 30 minutes or until vegetables are tender.
  • Stir in heavy cream and maple syrup. Bring to a simmer and cook for 5 minutes.
  • Using an immersion blender, purée the mixture until smooth; adjust seasonings if needed.
  • Serve in warm bowls, drizzle on heavy cream, plus garnish with crumbled bacon and parsley.