Roasted carrot-ginger soup
Cook time: 2½ hours
Here is another carrot soup recipe that Debbie Winckler of Sacramento might enjoy. Roasting the vegetables enhances their flavors.
1½ pounds carrots, peeled and halved lengthwise
1 pound parsnips, peeled and quartered lengthwise
1 large onion, sliced
3-inch piece fresh ginger, peeled and chopped
6 tablespoons unsalted butter
3 tablespoons packed dark-brown sugar
8 cups chicken broth, more if necessary, divided use
Salt, to taste
Pinch of cayenne pepper
¼ cup crème fraîche and fresh chives, for garnish
Combine the carrots, parsnips, onion and ginger in a shallow roasting pan. Dot with butter and sprinkle with brown sugar. Pour 2 cups of the broth into the pan, cover well with foil and bake until vegetables are very tender, about 2 hours. Transfer the vegetables and broth to a large pot. Add the remaining 6 cups of broth, salt and cayenne pepper. Bring to a boil, reduce heat and simmer, partially covered, for 10 minutes.
Purée 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 crème fraîche and a sprinkle of chives.
Per serving, using low-sodium chicken broth: 189 calories; 6 grams protein; 23 grams carbohydrates; 9 grams fat (6 saturated, 2 monounsaturated, 1 polyunsaturated); 22 milligrams cholesterol; 172 milligrams sodium; 4 grams fiber; 43 percent calories from fat.