Serves: 5
Total Calories: 74
Yield: 10 cups

1 large onion chopped
2 teaspoons olive oil
1 large rutabaga cubed (3 1/2 cups)
1 large sweet potato cubed (2 cups)
3 medium beets cubed (3 1/2 cups)
5 cups water
3 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon dry mustard
2 teaspoons ground cumin
1/8 to 1/4 teaspoon black pepper
1 teaspoon salt
1 cup nondairy milk

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.

Nutritional Facts:

Serves: 5
Total Calories: 74
Calories from Fat: 16

More Recipes from the Soup's On! Cookbook:
Asparagus Soup
Butternut Soup
Carrot Tarragon Soup
Corn Chowder
Cream of Leek with Fennel Soup
Creamy Mushroom Soup Deluxe
Easy Cream of Broccoli Soup
Orange Beet Soup
Spicy Roots Soup
Triple Onion Soup