• 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.