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Cream of Carrot and Rutabaga Soup with Maple Syrup

Prep Time15 mins
Cook Time30 mins
Total Time45 mins


  • 4 cups 1 litre carrots, peeled and sliced
  • 4 cups 1 litre rutabaga, peeled and cubed
  • 2 onions chopped
  • 3 tablespoons 45 ml butter
  • 8 cups 2 litres chicken broth
  • 2 russet potatoes peeled and cubed
  • 3 tablespoons 45 ml maple syrup
  • 1/4 cup 60 ml 35% cream
  • Salt and pepper


  • In a saucepan, cook the carrots, rutabaga, and onions in the butter for about 5 minutes, without browning.
  • Add the broth, potatoes, and maple syrup. Bring to a boil. Cover and simmer for about 25 minutes or until the vegetables are tender.
  • In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper. Serve hot.