Delicious Roasted Carrot Soup Recipe

Thanks to my friend Jean for introducing me to this great recipe. We LOVE it, and it's perfect for these cold days!

Roasted Carrot Soup With Ginger

1 1/2 lbs. carrots, peeled and halved lengthwise

1 lb. parsnips, peeled and quartered lengthwise

1 lg. onion, sliced

3-inch piece of fresh ginger, peeled and chopped

6 T. unsalted butter

3T. packed dark brown sugar

8 c. chicken broth

Pinch cayenne pepper

Optional: Creme fraiche and fresh chives for garnish

1. Preheat oven to 350.

2. Combine carrots, parsnips, onion and ginger in a shallow roasting pan, dot with butter, sprinkle with brown sugar.

3. Pour 2 c. broth into the pan, cover well with aluminum foil, and bake for 2 hours, until vegetables are very tender.

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

5. Puree the soup in batches in a blender until smooth, adding more broth if necessary. Return the soup to the pot, adjust the seasonings, and heat through. Serve dolloped with creme fraiche and chives. Enjoy!