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Creamy Rutabaga Carrot Soup

Rutabaga carrot soup is a delightfully creamy, sweet-tasting soup. The rutabaga and carrots create the perfect consistency. This soup uses broth and a little bit of coconut milk as the base. This soup is keto, paleo, Whole30, and dairy-free.

roasted rutabaga carrot soup in a white bowl with a sprinkle of pepper and chopped parsley in the center.

Rutabaga Carrot Soup

I’m a big fan of creamy pureed vegetable soups. They are one of my favorite recipes to batch prep for an easy healthy lunch throughout the week. Lately, I’ve been alternating between carrot tomato soup and roasted cauliflower soup but this rutabaga carrot soup is definitely a new favorite!

This soup is very creamy. The carrots add the perfect sweetness that balances out the rutabaga. An entire batch of this soup will cost less than $4.00. It’s budget-friendly, healthy and delicious. What more could you want?

pureed rutabaga soup in a white bowl with two large raw rutabagas in the background

Rutabaga Carrot Soup Ingredients

This delicious soup uses just a few simple ingredients. Here’s what you’ll need:

  • Rutabaga – You’ll need 1 large rutabaga which will be peeled and chopped into similar size pieces. This will make about 4 cups for the soup.
  • Carrots – Three carrots are peeled and chopped and add sweetness to the soup.
  • Onion – You’ll need 1/2 of an onion.
  • Vegetable Broth – You can use a 32 oz carton of vegetable broth. Chicken broth will also work.
  • Coconut Milk – 1/2 cup of coconut milk is used for creaminess. You can also use heavy cream.
  • Other Bits – You’ll also need minced garlic, plus salt and pepper to season.
Close up of the pureed orange soup with pepper and chopped parsley and a spoon

Rutabaga Carrot Soup Directions

First, the rutabaga is roasted. Then the soup is simmered and pureed. For full instructions, scroll to the bottom of this post for the recipe card.

Here’s an overview of how to make the rutabaga carrot soup:

  1. Roast The Rutabaga – Peel and chop the rutabaga into small pieces that are similar in size. Toss with cooking oil, salt and pepper then lay flat on a baking sheet to roast for 40 minutes at 400°F.
  2. Sautee The Vegetables – Add the onions and minced garlic to a large pot with a bit of oil. Cook until the onions turn translucent, about 1-2 minutes. Add in the carrots and cook another 2-3 minutes.
  3. Simmer The Soup – Add the rest of the ingredients and let the soup simmer for 20 minutes.
  4. Puree – Add the soup to a blender in 2-3 separate batches. Blend until soup is smooth and creamy. Pour into a large bowl, then repeat the process with the rest of the soup. If you don’t have a blender, you can also use a food processor or immersion blender.
roasted rutabaga carrot soup in a white bowl with a silver spoon and kitchen towel beside it

More Soup Recipes To Try

Here are some more delicious healthy soup recipes:

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Rutabaga Carrot Soup

Rutabaga carrot soup is a delightfully creamy, sweet-tasting soup. The rutabaga and carrots create the perfect consistency. This soup uses broth and a little bit of coconut milk (or heavy cream) as the base.
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Prep Time: 12 minutes
Cook Time: 1 hour
Total Time: 1 hour 12 minutes
Servings: 4 servings
Calories: 119kcal

Ingredients

  • 1 large rutabaga, peeled and chopped - about 4 cups
  • ½ onion - chopped
  • 3 garlic cloves - minced
  • 3 carrots - peeled and chopped
  • 1 carton vegetable broth - 32 oz carton
  • ½ cup coconut milk - or heavy cream
  • salt and pepper - to taste

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Peel and chop the rutabaga into small chunks. Add to a large bowl and drizzle avocado oil (or other cooking oil) over top. Season with salt and pepper. Toss until it's evenly coated.
  • Add the rutabaga to a baking sheet in a single layer. Bake for 40 minutes.
  • Rutabaga will be done when golden on the edges and soft when poked with a fork.
  • In a large pot over medium high heat, sautee the garlic and onion with a bit of cooking oil. Cook until onions turn translucent, about 1-2 minutes.
  • Add in the carrots, and sautee for an additional 2-3 minutes.
  • Add in the rest of the ingredients: roasted rutabaga, vegetable broth, coconut milk (or heavy cream). Season with salt and pepper.
  • Let soup simmer for 20 minutes.
  • In small batches, pour the soup into a blender. Blend until smooth and creamy, then add to a large bowl. Repeat until all soup is pureed.
    Note: If you don't have a blender you can also use a food processor or immersion blender.
  • Season with more salt and pepper and serve.

Recipe Notes:

Storage: This soup will store well in the fridge for up to one week. Just give it a good stir before as liquid separates a bit. You can also store this soup in an airtight ziploc freezer bag in small batches. Lay flat and freeze for up to 2 months.
The soup can be reheated in the microwave for 2-3 minutes (stir halfway through) or heat on the stove.
Nutrition
Calories: 119kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 49mg | Potassium: 532mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7646IU | Vitamin C: 29mg | Calcium: 69mg | Iron: 2mg

Nutrition Info Note: The actual number of servings will depend on your preferred portion sizes and the size and number of what you make. The nutritional values provided above are just an estimate. Actual numbers will vary based on brands you choose and the ingredients you use.

If you’re looking for more specific details (for example, to track your macros) then I recommend adding specific brand ingredients and this recipe to a food tracker app on your phone.

Tried this recipe?Follow me on instagram at @AndiAnne_Recipes tag me in your photos!

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