Roasted Carrot Soup

By luvs2cook

Ingredients

• 1 1/2 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 tablespoons unsalted butter
• 3 tablespoons packed dark brown sugar
• 8 cups rich chicken broth
• pinch cayenne pepper
• 1/4 cup creme fraiche, for garnish
• snipped fresh chives, for garnish

Details

Servings 10

Preparation

Step 1

1. Preheat the oven to 350 degrees.

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

3. 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.

4. 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.

5. 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.