Carrot Ginger SoupCuisine: Parve Category: Soups Servings: 10 Ingredients:11/2 pounds carrots, peeled and halved lengthwise1 pound parsnips, peeled and quartered lengthwise 1 large onion, sliced 3-inch piece of fresh ginger, peeled and chopped 6 tablespoons unsalted butter 3 tablespoons (packed) dark-brown sugar 8 cups rich chicken broth (more, if necessary) Salt, to taste Pinch of cayenne pepper 1/4 cup crème fraîche, for garnish(optional) Snipped fresh chives, for garnish Instructions: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 broth into the pan, cover well with foil and bake until vegetables are very tender, about 2 hours. 4. Transfer the vegetables and broth to a large pot; add the remaining 6 cups of broth, the salt 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 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 sprinkled with chives Crème Fraîche: To heavy cream. add yogurt, buttermilk or sour cream & heat to a simmer. Leave standing overnight. NOT TRIED YETClick Here To Return To The Recipe List This Page Generated By: |