Cream of Carrot and Rutabaga Soup with Maple Syrup


2 cups carrots, peeled and sliced
2 cups rutabaga, peeled and cubed
1 onion, chopped
1.5 Tbsp butter
4 cups chicken broth
1 potato, cubed
1.5 Tbsp maple syrup
1/4 cup 35% cream
salt and pepper

In a saucepan, cook the carrots, rutabaga, and onions in the butter for about 5 minutes, without browning.
Add the broth, potatoes, and maple syrup. Bring to a boil. Cover and simmer for about 25 minutes or until the vegetables are tender.
In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper.