Rutabaga Carrot Ginger Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10
  • 3-4 cups peeled, cubed rutabaga (one large or two small rutabagas)
  • 5 cups peeled, sliced carrots
  • 1 ½ cup chopped celery
  • 1 cup chopped onion
  • 1 ½ cups cubed potato
  • 2 large garlic cloves, minced
  • 2 tablespoons olive oil
  • 5-7 cups vegetable stock
  • 1 teaspoon salt
  • 2 tablespoons grated fresh ginger
  • Fresh pepper to taste
  • 1 cup coconut milk
  • 2 tablespoons prepared Dijon mustard
  1. Cut the vegetables and mince the garlic. The potato and rutabaga should be cut to a similar size, about ¼ to ½-inch square.
  2. Place the oil in a large cook pot over medium to medium-high heat until oil is heated through. Add the vegetables, in no particular order, the rutabaga, carrots, celery, onion, potato and garlic.
  3. Stir to coat the vegetables in the oil and allow to cook for 5 minutes, or until the vegetables begin to give up their liquid. Stir a few times.
  4. Add the salt and the grated ginger. Cover everything with about 5 cups of the vegetable broth. Make sure the vegetables are just covered with the stock, and reserve the remainder.
  5. Bring to a simmer (about 10 minutes) and allow everything to cook for an additional 25 minutes, or until the vegetables, especially the rutabaga and potato, are fork tender.
  6. With an immersion blender, purée the pot contents. Add the pepper to taste, the coconut milk and the mustard. Stir and heat everything through. Incorporate more stock until soup reaches the desired consistency.
Recipe by Wolff's Apple House at