Another soup! With all these root vegetables, I’ve found that I really enjoy making up different soups. I had some leftover carrots and a single rutabaga leftover that were about to be all nasty. They were a little limp for much else than cooking and pureeing, so that’s what I went with.
I wish I had thought of it earlier when I first started our CSA, but I’ve found Andrea Reusing’s Cooking in the Moment to be really helpful in figuring out what to do with all these veggies. Her recipes are divided up seasonally and focus a lot on fresh produce, so when I was at a loss, I started there. I found an excellent recipe for carrot soup and edited it a bit to include my sole rutabaga and to make substitutions for a few ingredients I already had on hand.
If you haven’t bought it yet, go out and get her cookbook. But in the meantime, you can try this recipe. It’s not quite the original, but it’s pretty good.
Curry Carrot & Rutabaga Soup, adapted from Cooking in the Moment by Andrea Reusing
2 tablespoons butter
4 green onions, sliced
2 garlic cloves, sliced
1 teaspoons kosher salt
2/3 pound carrots & rutabagas, chopped
1 tablespoons curry powder
1/2 teaspoon cajun seasoning
1/4 cup white wine
2 cups vegetable stock
1 cup water
Chopped walnuts, for garnish
Melt the butter in a large stockpot over medium heat. Add the onions, garlic, and some of the salt. Cover and cook about 8-10 minutes, until the onions are clear.
Add the curry and cajun seasoning and stir. Cook about 1 minute until fragrant. Add the carrots, rutabagas*, wine, and a little more salt. Cook for about 2 minutes. Add the stock, water**, and the rest of the salt. Bring to a simmer, cover, and cook about 30 minutes, until the carrots and rutabagas are tender.
Puree with an immersion blender or in batches in a food processor. Add seasoning if necessary and serve hot. Garnish with chopped walnuts and/or plain Greek yogurt.
* Any combination of carrots and rutabagas will do. The original recipe called for only carrots. I used one medium-size rutabaga and the rest in carrots.
** Any combination of vegetable stock and water will do. The original recipe used only water in order to better bring out the flavor of the vegetables. I used some homemade vegetable stock to add a little more herbal flavor.
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