Roasted Carrot Ginger Soup

1. 1

   Preheat oven to 350 degrees.

2. 2

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

3. 3

   Pour 2 cups of chicken broth into the pan, cover well & bake until vegetables are very tender (approx. 2 hours).

4. 4

   Transfer the vegetables and broth to a large pot.

5. 5

   Add the remaining 6 cups of chicken broth, the salt & cayenne pepper.

6. 6

   Bring to a boil, reduce the heat and simmer, partially covered, for 10 minutes.

7. 7

   Puree the soup in batches in a blender or food processor, adding more broth if necessary. Return the soup to the pot.

8. 8

   Adjust the seasonings and heat through.

9. 9

   Serve each portion dolloped with a teaspoon of creme fraiche and/or chopped chives (OPTIONAL).

* Per serving · 4 servings · Values may vary.

No additional tips available.