Roasted Carrot Ginger Soup |
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Prep Time: 40 Minutes Cook Time: 180 Minutes |
Ready In: 220 Minutes Servings: 10 |
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This is a recipe from the Simply Delicious column in Parade Magazine (2006). For optional garnishes, try a 1/4 cup of creme fraiche and/or snipped fresh chives. Ingredients:
1 1/2 lbs carrots, peeled & halved lengthwise |
1 lb parsnip, peeled & quartered lengthwise |
1 large onion, sliced |
3 inches piece fresh ginger, peeled & chopped |
6 tablespoons unsalted butter |
3 tablespoons dark brown sugar (packed) |
8 cups rich chicken broth (more, if necessary) |
salt, to taste |
1 pinch cayenne pepper |
Directions:
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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