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Roasted Carrot Ginger Soup

Roasted Carrot Ginger Soup created by Baby Kato

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:
3hrs 40mins
Serves:
Units:

ingredients

directions

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

@rockinred
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@rockinred
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"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."
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  1. Baby Kato
    Roasted Carrot Ginger Soup Created by Baby Kato
    Reply
  2. iluvusofa
    wonderful soup for a cold day....spicy but not hot.
    Reply
  3. rockinred
    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.
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