Ceylon Rutabaga Soup

1. 1

   Heat the rutabaga and carrot over medium low until softened.

2. 2

   The rutabaga will take on some of the color of the carrot and will also brown slightly.

3. 3

   Add small amounts of broth as needed to maintain some moisture in the pan.

4. 4

   After the mixture has reduced add sugar, fenugreek and onion and heat until the onion is slightly caramelized.

5. 5

   Remove the pan from heat and let sit until it is cool enough to go into the food processor.

6. 6

   Add the mixture to the food processor and pulse to mix.

7. 7

   Add cream and puree.

8. 8

   While the mixture is pureeing, return the pan to the burner and add remaining broth and 1 Tsp Salt.

9. 9

   Bring to a simmer over med heat.

10. 10

    Once the mixture is well pureed, stir into the broth, add cinnamon and bring to a slight boil for 5 minutes.

11. 11

    Sprinkle with cinnamon and salt to taste.

* Per serving · 4 servings · Values may vary.