Name: Roasted Carrot & Parsnip Soup
Ingredients: 1 ½ lbs carrots, peeled and halved lengthwise (quartered if they are large carrots); 1 lb parsnips, peeled and quartered lengthwise; 1 large onion, sliced; 3 inch piece of fresh ginger, peeled and chopped; 6 tablespoons unsalted butter; 3 tablespoons dark brown sugar; 8 cups chicken stock; Pinch of cayenne pepper; Sour cream or crème fraiche, for garnish; Chopped fresh chives, for garnish

Roasted Carrot & Parsnip Soup

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Ingredients

Scale

1 ½ lbs carrots, peeled and halved lengthwise (quartered if they are large carrots)
1 lb parsnips, peeled and quartered lengthwise
1 large onion, sliced
3 inch piece of fresh ginger, peeled and chopped
6 tablespoons unsalted butter
3 tablespoons dark brown sugar
8 cups chicken stock
Pinch of cayenne pepper
Sour cream or crème fraiche, for garnish
Chopped fresh chives, for garnish

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Instructions

Preheat oven to 350˚ F.
Combine the carrots, parsnips, onion and ginger in a roasting pan. Dot with butter and sprinkle with brown sugar.
Pour 2 cups of the broth into the pan, cover will with aluminum foil and bake for 2 hours, until the vegetables are very tender.
Transfer the vegetables and broth to a large soup pot with the remaining 6 cups of broth. Season to taste with salt and cayenne pepper. Bring to boil, reduce the heat and simmer, partially covered, for 10 minutes.
Puree the soup in batches in a blender until smooth, adding more broth if necessary. You may also use an immersion blender directly in the pot. Return the soup to the pot; adjust seasonings and heat through.
Serve dolloped with sour cream and a sprinkling of chives.

Find it online: https://thecoefiles.com/roasted-carrot-parsnip-soup/