Roasted Carrot, Parsnip, and Ginger Soup

adapted from Ten, All the Foods We Love and Ten Recipes for Each
via Kay Phillips

8 to 10 servings

1 1/2 pounds carrots, peeled and halved lengthwise
1 pound parsnips, peeled and quartered lengthwise
1 large onion, sliced
4-inch piece fresh ginger, peeled and chopped
6 tablespoons unsalted butter
3 tablespoons (packed) brown sugar
8 cups low sodium chicken broth
1/8 teaspoon Cayenne pepper
1/4 cup crème fraîche, for garnish
snipped fresh chives, for garnish

Preheat oven to 350 degrees.

Combine carrots, parsnips, onion and ginger in a shallow roasting pan to fit. Dot with butter and sprinkle with brown sugar. Pour 2 cups of the broth into the pan, cover well with aluminum foil, and bake for 2 hours, until the vegetables are very tender.

Transfer the vegetables and broth to a large soup pot with the remaining 6 cups of broth. Season with salt to taste and Cayenne pepper. Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes.

Purée the soup in batches in a blender until smooth. Return the soup to the pot, adjust the seasonings and heat through. If you want a thinner soup, add more broth at this point.

Serve each portion with a dollop of crème fraîche and a sprinkling of snipped chives.

This is a delicious soup – great year round. The brown sugar and the roasting give the carrots and parsnips a deeper flavor, and the ginger and Cayenne pepper add a nice kick.