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Creamy Tomato-Thyme Soup

  - 1 Tbsp Olive Oil
  - 1 C Finely Chopped Onions
  - 2 Cloves Garlic, Minced
  - 1 C Stock
  - 1 C Finely Chopped Carrots

- 2 Tbsp Dried Thyme
- 1 Cup Shredded Rutabaga
- 2 Tbsp Molasses
- 1 Can (28oz) Tomatoes
- 1 Tbsp Apple Cider Vinegar

In a large pot, heat oil over medium heat.

Add onions; cook for 5 minutes.

Stir in garlic, carrots and rutabaga; cook for another 3 minutes.

Add Tomatoes, stock, thyme, molasses and vinegar. If desired season to taste with salt and pepper.

Bring to a boil; reduce heat and simmer, covered for 45-50 minutes or until vegetables are soft.

Puree soup in batches in a blender or food processor.

Soup can be prepared up to 1 day in advance and refrigerated Heat thoroughly before serving.


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