Healthy Test Kitchen
Root Vegetable Soup
This soup has carrots, rutabaga, and celery root in it.
Ingredients
1 Vidalia onion (~2.5 cups)
2.25 cups carrot
1/2 rutabaga (1.75 cups)
1 celery root (2.5 cups)
3.5 cups chicken broth (I needed ~5 cups more broth than this)
1/2 cup water
2 thyme sprigs
3/4 tsp fresh ginger
Instructions
1. Cook onion with 3/4 tsp salt until softened (6 minutes).
2. Add carrots, rutabaga, celery root, thyme, and broth.
3. Bring to boil. Simmer until tender (15-20 minutes).
4. Discard thyme.
5. Puree soup. Stir in ginger and water. Season with salt.
Inspired by Martha Stewart
Note: Original recipe called for parsnip instead of carrots. Original recipe also called for juice from 2 oranges, but I liked it better without the orange juice. You can't taste the ginger. I did not use the thyme.