Ingredients
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4 tablespoons olive oil
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1 onion, small, coarsely chopped
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1/4 cup tomatoes, very ripe, peeled, seeded, coarsely chopped
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4 cups water
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1 tablespoon salt, coarse sea
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1/8 teaspoon white pepper
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1 garlic clove, left whole
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1 lb carrot, peeled, coarsely chopped
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1 sweet potato, medium, white, peeled, chopped into 1-inch pieces
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1 cup turnip, yellow, peeled, roughly chopped (rutabaga)
Instructions
- Heat 2 tbsp of the oil in a 4-quart stock pot over medium-high heat. Add and sauté the onion until a light golden color, then stir in the tomato and garlic.
- Reduce the heat to medium-low, cover and continue cooking until the tomato is soft and partially dissolved, about 15 minutes.
- Add in the carrots, sweet potato, and turnip, pour in the water, cover, and bring to a boil over medium-high heat.
- Reduce the heat and simmer until the vegetables are very tender, about 30 to 40 minutes. Remove the pot from the heat and purée the soup (a hand-blender works well).
- Stir in the remaining oil and season with salt and pepper. Bring the soup back to a boil, reduce the heat, and simmer for 2 more minutes, then serve.