Turnip, Carrot And Potato Soup

• 1 Tbsp. butter
• 1 small onion, chopped
• 1 medium garlic clove, minced
• 1 small to medium turnip, peeled and diced
• 1 small red potato, peeled and diced
• 1 c. carrot, sliced
• 1 1/2 chicken broth
• 1/4 c. half and half
• 1/2 tsp. ground ginger
• 1/8 tsp. cayenne pepper (optional)
• 1/8 tsp. ground cinnamon
• 2 tsp. fresh orange juice
• 1 tsp. maple syrup
• salt and pepper

1. Melt butter in medium pan; add onions and garlic and saute until tender and golden, about 5 minutes.
2. Add turnip, potato, carrots and broth.
3. Cook over medium heat until vegetables are tender, about 30 minutes.
4. Strain solids into blender; reserve broth.
5. Add half and half, ginger, cayenne and cinnamon to vegetables in blender and puree until smooth.
6. Return puree to broth.
7. Stir in orange juice and maple syrup and simmer 5 minutes. Season to taste with salt and pepper.
8. Makes 2 servings.
9. Serve with cornmeal-cheese biscuits.

butter, onion, garlic, red potato, carrot, chicken broth, ground ginger, cayenne pepper, ground cinnamon, orange juice, maple syrup, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792113 (may not work)