• Preheat the oven to 425°F. Toss rutabaga and carrots with 2 tablespoons of olive oil, salt, and pepper. Roast for 25–30 minutes, stirring once halfway through, until browned and fork-tender.
  1 medium rutabaga, 3 to 4 medium carrots, ½ teaspoon salt, ¼ teaspoon black pepper
• In a large pot over medium heat, cook the onion for 3-5 minutes until softened. Add the garlic and cook for 30 seconds.
  1 small onion, 2 garlic cloves
• Add the roasted rutabaga and carrots, broth, thyme, and bay leaf. Bring to a boil, then reduce to a simmer for 10 minutes.
  4 cups low-sodium chicken broth, 1 teaspoon dried thyme, 1 bay leaf
• Remove the bay leaf. Blend until smooth using a hand blender. If it’s too thick, add a splash of broth or water.
• Taste and add more salt and pepper as needed. Stir in the cream if using, and serve.
  ¼ to ½ cup heavy cream

How to Store Leftovers

• Store leftovers in an airtight container in the fridge for up to 4 days.