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Rutabaga and Sweet Potato Soup

Rutabaga and Sweet Potato Soup

Roasting the Vegetables

1 Head Garlic
2 Cups Rutabaga, peeled and diced
1 1/2 Cups Sweet Potato, peeled and diced
Oil
Salt
Pepper

Preaheat oven to 400º F.

Coat the rutabaga sweet potato in oil, and sprinkle with salt and pepper. Add these to the baking sheet.

Bake for 50-60 minutes until everything is golden, soft, and well-roasted. Allow garlic to cool a bit before opening the foil package.

Making the Soup
1/2 Onion, chopped
Roasted Sweet Potatoes, from above
Roasted Rutabaga, from above
1/2 Cup Cashews
2 Cups water, more if needed
1 Bullion Cube
1 Pinch Nutmeg
1/2 tsp Dried Thyme
Roasted Garlic, from above, as much as the whole head if you’re brave

Squeeze the roasted garlic out of the head and reserve the paste. If you’re not using all of it, you can freeze it in an ice cube tray and add it to recipes as you wish.

Saute onion until very soft and caramelized, about 10 minutes. Blend all of the above ingredients in a high-speed blender until smooth. If you’re worried your blender will not blend the nuts completely, you can sub soy or coconut milk for the water and skip the nuts, and/or strain the soup. It’ll taste a little different, but it’ll still be delicious. Add water as desired to get preferred thickness.