Total Calories: 74
Yield: 10 cups
In a soup pot, brown the onion in the olive oil while stirring occasionally to keep the onion from sticking.
Add the rutabaga, sweet potato, beets, and water to the soup pot, and boil for 15 minutes.
Add the spices to the soup, and cook 5 more minutes. In a food processor, blend 6-8 cups of the soup into a puree. This leaves some of the vegetables in their chunky state. Add the puréed portion back to the soup pot, and return to a low boil. Turn off the heat.
Add the salt and nondairy milk to the soup, and stir well. Cover the soup and let it set for several minutes before serving. If reheating is needed, do not boil; just simmer.
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