Roasted Rutabaga and Carrot Soup

1 rutabaga peeled then medium diced

2 carrots peeled then cut similar size to rutabaga

1 pound potatoes, peeled and diced

2-3 scallions diced

3 garlic cloves minced

2 Tbsp thyme 

2 Tbsp butter

1 Tbsp olive oil

¼ cup cream or half and half (optional)

1 qt vegetable stock

1 Tbsp smoked paprika

Salt and pepper to taste

Heat oven to 375˚F.

Toss rutabaga and carrot dice in olive oil with salt/pepper and thyme. Place in a cast iron skillet or oven safe dish and bake for 15 minute or until browned on the edges and fork tender. Check and turn the veggies about halfway through the oven time. 

In a medium sized stock pot heat butter over medium then add the scallions and garlic and cook for about 2-3 minutes. You are looking for aromatic, but not browning. 

Add diced potatoes to the pot and pour in the vegetable stock. Bring to a simmer and continue to cook until the potatoes start to break down in the liquid. If you have an immersion blender stick that in and give the potatoes a couple of pulses from the blender. The potatoes will act as a thickener for the soup base. 

Once the oven veggies are done, add them to the pot and continue to simmer until they start to break down a little bit. Maybe 5 minutes or so. Once all the vegetables are thoroughly cooked through. Add the cream (optional) and reduce heat to low. Cook for 3-5 more minutes then season with smoked paprika and salt and pepper to taste.