Cream of Carrot and Rutabaga Soup with Maple Syrup

Instructions

1. 1

   In a saucepan, cook the carrots, rutabaga, and onions in the butter for about 5 minutes, without browning.

2. 2

   Add the broth, potatoes, and maple syrup. Bring to a boil. Cover and simmer for about 25 minutes or until the vegetables are tender.

3. 3

   In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper. Serve hot.