Roasted Carrot and Beet Soup

My husband and I love this soup! Baking the veggies brings out the best flavors! Very tasty soup.

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 5  large carrots, peeled and halved
• 2  celery ribs, with leaves halved
• 1  large onion, sliced
• 4  tablespoons butter
• 2  tablespoons brown sugar
• 1⁄4 teaspoon ground ginger
• 3⁄4 teaspoon ground mace
• 7  cups chicken broth
• 1⁄3 cup beet, cooked and diced

Directions

1. Preheat the oven to 350.
2. Place the carrots, celery and onion in a shallow oven-proof dish to fit.
3. Dot with the butter and sprinkel with the sugar, ginger and mace.
4. Pour 2 cups of the broth into the bottom of the dish.
5. Cover tightly with aluminum foi. Bake for 2 hours.
6. Remove the vegetables from the oven and transfer them, along with any liquid, toa large, heavy pot. Addd 3 cups of the broth. Bring to a boil, reduce the heat to medium and simmer for 10 minutes, partiallly covered. Cool slightly.
7. Puree the soup along with the cooked beets in a blender or a food processor until smooth. Return to the pot. season with salt and pepper. Add some of the remaining broth for a thinner soup, if desire.