• Karine Wlasichuk

Winter Harvest: Rutabaga and Carrot Cream Soup

Updated: May 1, 2020

I just need you to know that these are dried oregano branches imported from the spectacular mountains of Greece. Not cannabis. Now that this is out of the way, let’s jump into today’s topic, which is what to do with boring winter vegetables, part II. This soup is very simple to make and the ingredients are not only cheap, but found at just about any store at this time of year.

Fun fact, last time I served this soup my blender caught on fire. It was quite the ladies’ night- luckily for me, Champagne kept me cool and collected. Why do we say fun fact all the time, it sucked to have to purchase a new one the following day. Next.


You will need,


Rutabaga (1, peeled and chopped)

Carrot (1, peeld and chopped)

Beef broth (or chicken or vegetable they all taste great: 3 cups and add water, depending on your desired liquid consistency)

Dried oregano (1 tbsp- not the cute decoration stems, but actual dried one to sprinkle)

Yellow onion (1, chopped)

Potatoes (3-4 depending on their size, peeled and chopped)

Garlic (4 cloves, crushed)

Garlic and Herbs butter (1 tbsp)

A few simple steps,


1. In a large pot over medium-heat, melt butter and add garlic and onions- stir for about 4 minutes, until fragrant (I didn’t personally have time to do all the steps today as you will see by the photos, but I strongly suggest doing it! Add extra flavours!)

2. Pour broth and bring to boil

3. Add all remaining vegetables and lower heat

4. Let simmer for at least 20 minutes, or if you are in a hurry, until the carrots and potatoes are soft

5. In separate batches (ahem, avoid the fire), pour the mixture into a blender (get a better one than I did!)

6. Pour back into the pot and stir for a few minutes, sprinkling more oregano and salt to the soup

7. Serve in bowls (or cute appetiser glasses like in our sweet potato purée post) and don’t be shy to add garnish!