Rutabaga & Carrot Soup

Instructions:

1. Sauté the Vegetables:
   • Heat the olive oil or butter in a large pot over medium heat.
   • Add the onion and cook for 3-4 minutes, until softened.
   • Add the garlic and cook for another minute until fragrant.
2. Add the Root Vegetables:
   • Stir in the diced rutabaga and sliced carrots.
   • Cook for about 5 minutes, stirring occasionally to prevent sticking.
3. Season and Simmer:
   • Add the cumin, thyme, ground ginger (if using), salt, and pepper.
   • Pour in the vegetable broth, making sure the vegetables are submerged.
   • Bring to a boil, then reduce the heat and let the soup simmer for 20-25 minutes or until the rutabaga and carrots are tender.
4. Blend the Soup:
   • Once the vegetables are soft, use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
   • If you want a creamy version, stir in the heavy cream or coconut milk after blending.
5. Adjust and Serve:
   • Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or spices to taste.
   • Ladle into bowls and garnish with freshly chopped parsley or chives for a fresh touch.