My neighbors graciously gave me some rutabagas and beets before they left for Paris on Saturday. I'm pretty sure their trip trumps my root vegetable soup, but I'll take what I can get. I had never cooked with rutabagas before, so I was hesitant of the soup, but look at that color! It's gorgeous!
I roasted diced onions, sweet potatoes, beets, rutabagas, carrots, garlic and pasilla peppers at 350 degrees for 35 minutes. I seasoned the veggies with salt, pepper, and cayenne before roasting.
In small batches I blended the roasted veggies with milk and vegetable stock, until smooth.
I let the soup simmer for a while to let the flavors blend more.
All served up and delicious! I was surprised at how well the soup turned out and will defidently be making it again!
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