Carrot and rutabaga (swede) is a great combination for soup because rutabaga has a hint to bitterness. This soup is simple and straightforward to make. Just make sure you don’t buy a tough over-grown rutabaga (swede) because it will be fibrous and unpleasant. Happy Easter!

Carrot and Rutabaga (Swede) Soup

Difficulty: easy
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Preparation time:: 10 minutes; Cooking time: 45 minutes; Serves: 3-4

Ingredients

1 tablespoon olive oil
45g (3 tablespoons) butter
½ teaspoon ground white pepper
½ teaspoon salt
500g (1 pound) carrots, peeled and diced into small cubes (3½ cups diced)
500g (1 pound) rutabaga, peeled and diced into small cubes (3½ cups diced)
2 tablespoons maple syrup
4-5 cups broth (stock)
¼ cup heavy cream (35-40%)
A knob of butter, extra

Instructions

Heat the olive oil and butter in a large saucepan. Add the rutabaga, carrots, salt, pepper and maple syrup. Cover and sweat for 30 minutes. Then increase the heat, and cook uncovered another five minutes, stirring from time to time.
Add 4 cups stock (broth) and simmer, covered, another 15 minutes.
Blend the soup until smooth. Add the cream and knob of butter and blend to mix. Return the soup to the pot. Adjust thickness and seasoning. Heat until piping hot but do not boil. Serve the soup
Just make sure you don’t buy a tough over-grown rutabaga (swede) because it will be fibrous and unpleasant and you’ll probably need to pass it through a strainer with a fine mesh.
Last Updated: 17th August 2019

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Step By Step Photos

Carrots and rutabaga ready to be cooked

Heat the butter and olive oil in a large saucepan.

Add the rutabaga, carrots, salt, pepper and maple syrup.

Cover and sweat for 30 minutes. Then increase the heat, and cook uncovered another five minutes, stirring from time to time.

Add 4 cups stock (broth) and simmer, covered, another 15 minutes. Blend the soup until smooth. Add the cream and knob of butter and blend to mix. Return the soup to the pot. Adjust thickness and seasoning. Heat until piping hot but do not boil.