Found this one in a group of soup recipes in Parada Magazine and saved it. Today - whipped up a huge crock of it - the house is smelling amazing and the soup is terrific! Now - to start a loaf of bread!
Roasted Carrot Soup
Roasting grings out the natural sugars and best flavor in root vegetables.
MAIN INGREDIENT: CARROT (My $.02 - it's a tie with the parsnips!)
1 pounds carrots, peeled and halved lengthwise
1 pound parsnips, peeled and quartered lengthwise
1 large onion, sliced
3-inch piece of fresh ginger, peeled and chopped
6 Tbsp unsalted butter
3 Tbsp (packed) dark-brown sugar
8 cups rich chicken broth (more if necessary)
Pinch cayenne pepper
1/4 cup crème fraîche, for garnish
Snipped fresh chives, for garnish
1. Preheat the oven to 350°F.
2. Combine the carrots, parsnips, onion, and ginger in a shallow roasting pan to fit. Dot with butter and sprinkle with brown sugar.
3. 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.
4. 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.
5. Purée 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 crème fraîche and a sprinkling of snipped chives.
Serves 10. Per serving: 140 calories, 19g carbs, 2g protein, 7g fat, 20mg cholesterol.