Roasted Carrot And Beet Soup - cooking recipe

Ingredients

5 large carrots, peeled and halved
2 celery ribs with leaves, halved
1 large onion, sliced
4 Tbsp. brown sugar
3/4 tsp. ground ginger
3/4 tsp. ground mace
7 c. chicken broth
1/3 c. cooked, diced beets
sour cream
fresh chives

Preparation

Preheat oven to 350 degrees.
Place carrots, celery and onion in a shallow oven proof dish.
Dot with butter and sprinkle with the sugar, ginger and mace.
Pour 2 c. of broth into the bottom of the dish.
Cover tightly with aluminum foil.
Bake for 2 hours. Remove vegetables from the oven and transfer them along with any liquid, to a large pot.
Add 4 c. of broth.
Bring to a boil, reduce heat to medium and simmer for 10 minutes partially covered. Cool slightly.
Puree the soup along with the cooked beets in a blender or a food processor until smooth.
Return to the pot. Season with salt and pepper.
Add some of remaining broth for thinner soup, if desired.
Garnish with sour cream and chives.