- 1 medium onion, chopped
- 1 Tbs vegetable oil
- 3 small carrots, peeled and chopped
- 2 cups rutabaga, peeled and chopped
- 1/2 tsp salt
- 1 cup stock or water
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 2 cups orange juice
- black pepper to taste
Sauté onion in oil for 5 minutes until translucent. Add chopped vegetables and salt. Sauté 10 minutes stirring occasionally. Add stock and cook covered on low heat for 20 to 30 minutes. Add spices. In a blender, puree the soup with orange juice until smooth and thick. Season with black pepper.
Makes 4 cups.
From Sundays at Moosewood Restaurant.