1 1/2 Pounds Carrots, Pelled and Halved Lengthwise
1 Pound Prsnips, Pelled and Quartered Lengthwise
1 Each Large Onion, Sliced
3 Inches Fresh Ginger, Peeled and Chopped
6 Tablespoons Butter, Unsalted
3 Tablespoons Brown Sugar
8 Cups Chicken Broth
Salt
Cayene Pepper, Pinch
Fresh Chives
Instructions
Preheat the oven to 350 degrees
Combine the carrots, parsnips, onion and ginger in a shallow roasting pan to fit. Dot with buttter and sprinkle with brown sugar.
Pour 2 cups of 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 boil, reduce heat and simmer, partially covered for 10 minutes.
Puree the soup in batches in a blender, adding more broth if necessary. Return the soup to the pot, adjust the seasonings and heat through. Serve each portion with a dolloped of creme fraiche and sprinkle with chives.
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Yields: 10 Servings
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