Golden Autumn Soup

I came back from the farmer's market with sweet potatoes, rutabagas, carrots and potatoes. Combining all those lovely veggies into a hearty soup seemed just the right thing to do that chilly day. The soup was delicious and attractively golden. This is how I prepared it.

1 tbl. olive oil

2 tbl. ground cumin

1 tbl. ground fennel seed

salt and pepper, to taste

1 large onion, chopped

2 large carrots, chopped

1 quart low sodium vegetable broth

1 quart water

2 sprigs fresh thyme or 1 tsp. dried

1/2 large rutabaga, cut into 1 inch cubes

2 sweet potatoes, cut into 1 inch cubes

2 white potatoes, cut into 1 inch cubes

Heat oil in large skillet over medium high heat. Add cumin, fennel seed, salt and pepper and cook for 2 minutes, stirring. Add onion, combine with spices, and continue cooking until onion begins to soften. Add carrots and cook for another 4 minutes, stirring a few times.

While vegetables are cooking, pour broth and water in a dutch oven, add the thyme and heat until simmering. When vegetables are ready, add to the broth mixture, bring to a simmer and continue to cook, covered. After 15 minutes, add the remaining vegetables (rutabaga, sweet potatoes and white potatoes). Bring to a simmer again and cook, covered for 30 more minutes.

Serves 8

Notes: The spices I chose gave the soup a vaguely Indian flavor. Use other herbs and spices which appeal to you. For example, adding a bit of cinnamon would give it a Moroccan twist. Winter squash (eg. butternut, calabaza) would be a terrific addition.

I also bought fish at the Farmers Market so added 1 pound of scrod, cut into chunks during the last 10 minutes of cooking. The fish is optional but makes the soup a one-dish meal. Leftovers taste wonderful the next day.