Roasted Carrot Ginger Soup - cooking recipe

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

Preparation

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).