Creamy Ceylon Rutabaga and Carrot Soup
Indulge in this velvety and aromatic Creamy Ceylon Rutabaga and Carrot Soup. This one-pot wonder showcases rutabaga, known for its creamy texture and subtle nutty flavor, perfectly balanced with sweet grated carrots. Enhanced with the warm spice of Ceylon cinnamon and a hint of fenugreek, this soup provides a comforting bowl full of flavor that warms your soul. Ideal for chilly evenings, serve it as a starter or a light meal paired with crusty bread for ultimate satisfaction.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
rutabaga
1 cup (grated)
carrot
1/2 cup (grated)
cream
1/2 cup
broth
4 cups (chicken or vegetable)
green onions
2 tablespoons (minced)
butter
2 tablespoons
sugar
1 tablespoon
fenugreek seeds
1/2 teaspoon
Ceylon cinnamon
1 teaspoon
kosher salt
1 teaspoon
Instructions
1
In a large pot, melt the butter over medium-low heat. Add the grated rutabaga and carrot, cooking gently while stirring occasionally until both vegetables are softened, with the rutabaga taking on a hint of color from the carrots. If the mixture appears too dry, add small amounts of broth as necessary.
2
Once the vegetables have reduced in volume, sprinkle in the sugar, fenugreek seeds, and minced green onions. Stir continuously until the onions have caramelized slightly, about 3-4 minutes.
3
Remove the pot from heat and let the mixture cool slightly before transferring it to a food processor.
4
In the food processor, pulse the vegetable mixture until well combined. Gradually add the cream and continue pureeing until smooth and creamy.
5
Return the clean pot to the stove and add the remaining broth and kosher salt. Bring to a simmer over medium heat.
6
Once the vegetable mixture is pureed to your liking, stir it into the simmering broth. Add the Ceylon cinnamon, mixing well, and allow it to come to a gentle boil. Cook for an additional 5 minutes to warm through.
7
Taste and adjust seasoning with additional cinnamon and salt as desired before serving. Garnish with a sprinkle of cinnamon and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Ceylon Rutabaga and Carrot Soup?
It is a velvety, aromatic soup featuring grated rutabaga and carrots, seasoned with warm Ceylon cinnamon and fenugreek for a comforting, nutty flavor profile.
Is this soup suitable for vegetarians?
Yes, if you use vegetable broth instead of chicken broth, the recipe is completely vegetarian.
What does rutabaga taste like in this recipe?
The rutabaga provides a creamy texture and a subtle nutty flavor that is perfectly balanced by the sweetness of the carrots.
Can I make this soup vegan?
Yes, you can substitute the butter with a plant-based oil or vegan butter and use a non-dairy cream like coconut or cashew cream.
What is special about Ceylon cinnamon in this soup?
Ceylon cinnamon, often called true cinnamon, offers a milder and sweeter spice profile than common Cassia cinnamon, which enhances the soup's aromatic quality without overpowering it.
Do I need to peel the rutabaga and carrots?
Yes, you should peel both vegetables before grating them to ensure the smoothest possible texture for the soup.
How do I achieve a velvety texture?
The recipe achieves its velvety texture by pureeing the cooked vegetable mixture with cream in a food processor before returning it to the broth.
What is the purpose of adding sugar to the vegetables?
A small amount of sugar helps caramelize the green onions and enhances the natural sweetness of the carrots and rutabaga.
Can I use an immersion blender instead of a food processor?
Yes, an immersion blender can be used directly in the pot to puree the vegetables, though a food processor may yield a slightly smoother result.
What type of broth works best?
Either chicken or vegetable broth works well; chicken broth adds more depth, while vegetable broth keeps the flavor light and clean.
What are fenugreek seeds and what do they add?
Fenugreek seeds have a slightly sweet, maple-like aroma and a savory depth that complements the cinnamon and nutty rutabaga.
Can I use frozen carrots?
It is best to use fresh, grated carrots for the best flavor and texture, as frozen carrots may release too much moisture during the initial sautéing phase.
How should I serve this soup?
It is best served warm as a starter or a light meal, ideally paired with crusty bread for dipping.
Can I store leftovers?
Yes, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Is the soup gluten-free?
Yes, based on the ingredients listed, this soup is naturally gluten-free.
Can I skip the cream?
While the cream provides the signature texture, you can substitute it with more broth for a lighter version, though it won't be as 'creamy'.
Why is the rutabaga grated rather than chopped?
Grating the rutabaga allows it to cook much faster and blend more easily into a smooth, consistent puree.
How do I know when the vegetables are cooked enough?
The vegetables are ready when they have softened significantly and the rutabaga has taken on a hint of orange color from the carrots.
Can I use regular cinnamon instead of Ceylon?
You can, but use it sparingly as regular (Cassia) cinnamon is much stronger and can easily dominate the other delicate flavors.
What garnish do you recommend?
A light sprinkle of extra Ceylon cinnamon on top of each bowl adds a beautiful aroma and visual appeal.
Is this a one-pot meal?
Yes, while a food processor is used for pureeing, the cooking itself happens in one large pot, making it easy to manage.
Can I use milk instead of cream?
Milk can be used, but the soup will be thinner. To maintain the 'creamy' quality, heavy cream or half-and-half is recommended.
How long does the whole process take?
The soup takes approximately 30 to 40 minutes from prep to table, including the softening, pureeing, and final simmering.
Can I add other spices?
A pinch of nutmeg or ginger would complement the existing spice profile well if you want to experiment.
What if the mixture is too dry while sautéing?
If the vegetables start to stick or seem dry, add a few tablespoons of broth to the pot to help them steam and soften.
Is this soup spicy?
No, it is not spicy in terms of heat. It is 'aromatic' due to the warm spices like cinnamon and fenugreek.
How many ingredients are in this recipe?
This recipe uses 10 main ingredients: rutabaga, carrot, cream, broth, green onions, butter, sugar, fenugreek, cinnamon, and salt.
Can I freeze this soup?
Yes, you can freeze it for up to 2 months. Note that dairy-based soups may separate slightly upon thawing; just stir well while reheating.
Can I use red onion instead of green onion?
Green onions provide a milder, more delicate flavor, but finely minced red onion or shallots can be used as a substitute.
What should I do if the soup is too thick?
Simply stir in a little more broth or water until you reach your desired consistency during the final simmering step.