Harissa Rutabaga Soup

April 06, 2023



1 rutabaga, peeled and cubed

2 large carrots, peeled and cubed

1 apple, peeled and cubed

1 onion, peeled and cubed

1 inch knob of ginger, minced

3 cloves garlic, minced

1 tbsp harissa powder

6 cups vegetable or chicken stock 

1 cup heavy cream or plant-based alternative

1 tbsp parsley or chives, chopped 



  1. Preheat the oven to 400F. Add rutabaga, carrots, and apple to a large sheet pan and drizzle with a neutral oil. Cook for 25 - 30 mins or until the edges are golden brown. 
  2. In a large pot, add 2 tbsp olive oil or butter with onion, garlic and ginger and cook until fragrant and onions are translucent. Add in harissa powder and cook for an additional 1 minute. 
  3. Pour 6 cups of stock into the pot and add in roasted rutabaga, carrots and apple. Bring to a boil and then simmer for 15 minutes. 
  4. Use a blender or immersion blender to puree the soup until smooth. 
  5. Add salt and pepper to taste. Stir in heavy cream or cashew yogurt and top with chives and/or parsley. 


This recipe was created by Local Roots contributor Stephanie Lau / @stephh_lau

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