Roasted Carrot Soup

1. 1

   combine carrots, parsnips, onion & ginger in shallow roasting pan to fit - dot c butter & sprinkle c br sugar - pour 2 cups broth into pan - cover c alum foil & bake x 2 hr until vegts very tender - transfer vegts & broth to lg soup pot c remaining 6 cups of broth - season c salt to taste & cayenne pepper - bring to boil - reduce heat - simmer partially covered x 10 mins -

2. 2

   puree soup until smooth, add more broth if necessary - return soup to pot & heat through

No additional tips available.