Rutabaga-Carrot Soup (Juurikasviksiakeitto)

This thick pureed vegetable soup – adapted from a recipe in the 1990 Sundays at Moosewood Restaurant – is a Finnish specialty.  We love the sunny flavors generated from the rutabaga, carrots, orange juice and fresh ginger. 

1 tablespoon canola oil
1 medium onion, finely chopped
1 carrots, peeled and finely chopped
2 cups rutabaga, peeled and chopped
½ teaspoon salt
1 cup stock
1 teaspoon fresh ginger paste
½ teaspoon freshly ground nutmeg
2 cups orange juice
salt and freshly gound black pepper to taste

Heat oil in a large saucepan over medium.  Add in the onion and sauté for 5-7 minutes until translucent.  Add in the carrots, rutabaga, and salt and sauté for another 10-15 minutes.  Add in the stock and bring to a boil.  Reduce heat to a simmer, cover the pan, and cook for 20-30 minutes or until the vegetables are soft.  Add in the ginger, nutmeg and orange juice and puree until smooth and thick.  Season with salt and pepper to taste.  Serve hot. 

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