Beta Carotene Soup Recipe

Ingredients

• 1 ½ c Rutabaga, ¼ inch dice
• 1 ½ c Sweet Potato, peeled, ¼ inch dice
• 1 ½ c Squash, peeled, ¼ inch dice (Butternut or Acorn is good, but any will work)
• 1 Carrot, grated
• 2 ribs Celery, sliced thinly
• 2 Leeks (or about 12” of white and light green parts), sliced thinly
• 2 Qts Broth (Veggie or Chicken)
• 1 Can Evaporated Milk, Skim or Regular (optional)
• 1/2 T thyme (if you love thyme like me)
• ¼ c Parsley, chopped
• Olive oil, salt and freshly ground pepper

Instructions

1. Bring broth to a boil over medium heat.
2. Add diced root veggies and simmer about 15 minutes or until tender. Meanwhile, saute carrot, celery and leeks in olive oil until soft.
3. Season to taste with salt, pepper, and thyme.
4. Add carrot mixture to broth and puree with immersion blender (alternately, CAREFULLY puree in batches in blender).
5. Stir in evaporated milk ,if using, and heat through, 2 – 3 minutes.
6. Make sure soup has cooled a bit before adding milk so it does not curdle.
7. Stir in parsley and serve.