Created by Mikekey on July 13, 2015
Step 1: Melt the butter in a Dutch oven, over medium heat.
Step 2: Add the carrots, rutabagas and onion, stirring them well to completely coat them in butter.
Step 3: Cover the pot and cook the vegetables for 10 minutes to soften them.
Step 4: Add the stock and season well with salt and pepper. Bring the soup to a boil, lower the heat, then cover the pot and let the soup simmer for 30 minutes.
Step 5: Turn the heat off and let the soup cool a little before blending it. Puree in batches in a blender or use a stick blender.
Step 6: Return soup to pot and stir in the cream. Bring back to heat without boiling.
Step 7: Serve.