Recipe: Roasted Carrot Soup (using carrots, parsnips and ginger, blender)

ROASTED CARROT SOUP

"Roasting brings out the natural sugars and best flavor in root vegetables."

1 pounds carrots, peeled and halved lengthwise
1 pound parsnips, peeled and quartered lengthwise
1 large onion, sliced
3-inch piece of fresh ginger, peeled and chopped
6 Tbsp unsalted butter
3 Tbsp (packed) dark-brown sugar
8 cups rich chicken broth (more if necessary), divided use
Pinch cayenne pepper
1/4 cup creme fraiche, for garnish
Snipped fresh chives, for garnish

Preheat the oven to 350 degrees F.

Combine the carrots, parsnips, onion, and ginger in a shallow roasting pan to fit. Dot with butter and sprinkle with brown sugar. Pour 2 cups of the broth into the pan.

Cover well with aluminum foil, and bake for 2 hours, until the vegetables are very tender.

Transfer the vegetables and broth to a large soup pot with the remaining 6 cups of broth. Season with salt to taste and cayenne pepper. Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes.

Puree the soup in batches in a blender until smooth, adding more broth if necessary. Return the soup to the pot; adjust the seasonings and heat through.

Serve dolloped with creme fraiche and a sprinkling of snipped chives.

Makes 10 servings
Source: Sheila Lukins in Parade Magazine, October 12, 2008