Directions:
- Preheat oven to 350 degrees.
- Combine carrots, parsnips, onion & ginger in a shallow roasting pan to fit. Dot with the butter and sprinkle with the brown sugar.
- Pour 2 cups of chicken broth into the pan, cover well & bake until vegetables are very tender (approx. 2 hours).
- Transfer the vegetables and broth to a large pot.
- Add the remaining 6 cups of chicken broth, the salt & cayenne pepper.
- Bring to a boil, reduce the heat and simmer, partially covered, for 10 minutes.
- Puree the soup in batches in a blender or food processor, adding more broth if necessary. Return the soup to the pot.
- Adjust the seasonings and heat through.
- Serve each portion dolloped with a teaspoon of creme fraiche and/or chopped chives (OPTIONAL).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.95 Kcal (628 kJ) | ||
| Calories from fat | 62.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.91g | 11% | |
|---|---|---|---|
| Cholesterol | 18.32mg | 6% | |
| Sodium | 741.99mg | 31% | |
| Potassium | 569.16mg | 12% | |
| Total Carbs | 19.27g | 6% | |
| Sugars | 9.08g | 36% | |
| Dietary Fiber | 4.63g | 19% | |
| Protein | 1.39g | 3% | |
| Vitamin C | 26.1mg | 43% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 0.5mg | 3% | |
| Calcium | 58.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 45.65 Kcal (191 kJ) | ||
| Calories from fat | 18.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.1g | 11% | |
|---|---|---|---|
| Cholesterol | 5.58mg | 6% | |
| Sodium | 225.9mg | 31% | |
| Potassium | 173.28mg | 12% | |
| Total Carbs | 5.87g | 6% | |
| Sugars | 2.76g | 36% | |
| Dietary Fiber | 1.41g | 19% | |
| Protein | 0.42g | 3% | |
| Vitamin C | 7.9mg | 43% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 0.1mg | 3% | |
| Calcium | 17.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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