There is nothing like roasting to make the ordinary extraordinary. The humble carrot and parsnip become stars when popped in the oven, where the flavors caramelize beautifully.
- 1-1/2 pounds carrots, peeled and halved lengthwise
- 1 pound parsnips, peeled and quartered lengthwise
- 1 large onion, sliced
- 1 piece (3 inches) fresh ginger, peeled and chopped
- 6 tablespoons (3/4 stick) unsalted butter
- 3 tablespoons (packed) dark brown sugar
- 8 cups chicken broth, preferably homemade, or more if needed
- Salt, to taste
- Pinch of 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. Dot with the butter and sprinkle with the brown sugar.
3. Pour 2 cups of the broth into the pan, cover tightly with aluminum foil, and bake until the vegetables are very tender, 2 hours.
4. Transfer the vegetables and broth to a large soup pot, and add the remaining 6 cups of broth. Season to taste with salt and cayenne pepper, and bring to a boil. Then reduce the heat and simmer, partially covered, for 10 minutes.
5. Puree the soup, in batches, in a blender or food processor until smooth, adding more broth if needed. Return the soup to the pot, adjust the seasonings if necessary, and heat through. Serve each portion dolloped with a teaspoon of creme fraiche and sprinkled with chives.
All the Foods We Love
and Ten Perfect Recipes for Each
- by Sheila Lukins
- St. Martin's Press 2008
- Hardcover; $27.95
- ISBN-10: 0761139826
- ISBN-13: 978-0-7611-3982-9
- Recipe reprinted by permission.
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This page created February 2009