Rutabaga and carrot soup

Rutabaga and carrot soup is a hearty, earthy vegetable soup, typically made by simmering rutabaga (swede) and carrots with onions, broth, and warming spices like ginger or thyme. It's a comforting, often creamy, dish popular in Northern European and North American home cooking, especially during colder months.

🍽️ Nutrition at a glance

This is a nutrient-dense, low-fat soup that is a good source of complex carbohydrates and dietary fiber. It's particularly rich in beta-carotene (vitamin A) from the carrots and provides a solid amount of vitamin C and potassium.

Nutrition breakdown

Calories	95 kcal
Protein	2.5 g
Carbs	18 g
Fat	2 g
Fiber	4.5 g
Sugar	6 g
Sodium	350 mg
Potassium	450 mg
Vitamin A	380 mcg RAE
Vitamin C	25 mg
Vitamin K	15 mcg
Folate	30 mcg DFE
Manganese	0.4 mg
Magnesium	25 mg
Calcium	60 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Rutabaga is a cross between a cabbage and a turnip, giving the soup a unique, subtly sweet and peppery flavor profile that distinguishes it from simpler carrot or potato soups. Nutritionally, it's a great way to enjoy two root vegetables that store well through winter, making it a traditional 'root cellar' recipe.