ROASTED CARROT GINGER SOUP
Number Of Ingredients 9
Steps:
- 1.Preheat oven to 350 degrees. 2.Combine carrots, parsnips, onion & ginger in a shallow roasting pan to fit. Dot with the butter and sprinkle with the brown sugar. 3.Pour 2 cups of chicken broth into the pan, cover well & bake until vegetables are very tender (approx. 2 hours). 4.Transfer the vegetables and broth to a large pot. 5.Add the remaining 6 cups of chicken broth, the salt & cayenne pepper. 6.Bring to a boil, reduce the heat and simmer, partially covered, for 10 minutes. 7.Puree the soup in batches in a blender or food processor, adding more broth if necessary. Return the soup to the pot. 8.Adjust the seasonings and heat through. 9.Serve each portion dolloped with a teaspoon of creme fraiche and/or chopped chives (OPTIONAL).
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