Ingredients
Preparation
- 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.
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