Roasted Carrot Ginger Soup

This is a recipe from the Simply Delicious column in Parade Magazine (2006). For optional garnishes, try a 1/4 cup of creme fraiche and/or snipped fresh chives.

• Ready In: 3 hrs 40 mins
• Serves: 10

Ingredients

• 1 1⁄2 lbs carrots, peeled & halved lengthwise
• 1  lb parsnip, peeled & quartered lengthwise
• 1  large onion, sliced
• 3  inches  piece fresh ginger, peeled & chopped
• 6  tablespoons unsalted butter
• 3  tablespoons dark brown sugar (packed)
• 8  cups rich chicken broth (more, if necessary)
•  salt, to taste
• 1  pinch cayenne pepper

Directions

1. Preheat oven to 350 degrees.
2. Combine carrots, parsnips, onion & ginger in a shallow roasting pan to fit. Dot with the butter and sprinkle with the brown sugar.
3. Pour 2 cups of chicken broth into the pan, cover well & bake until vegetables are very tender (approx. 2 hours).
4. Transfer the vegetables and broth to a large pot.
5. Add the remaining 6 cups of chicken broth, the salt & cayenne pepper.
6. Bring to a boil, reduce the heat and simmer, partially covered, for 10 minutes.
7. Puree the soup in batches in a blender or food processor, adding more broth if necessary. Return the soup to the pot.
8. Adjust the seasonings and heat through.
9. Serve each portion dolloped with a teaspoon of creme fraiche and/or chopped chives (OPTIONAL).