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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Roasted Carrot Soup Recipe

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This recipe for Roasted Carrot Soup is from The Somerville Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb carrots, peeled and halved lengthwise
1lb parsnips, peeled and quartered lengthwise
1 large onion, sliced
3" piece of fresh ginger, peeled and chopped
6T unsalted butter
3T dark brown sugar (packed)
8c chicken broth (more if necessary)
pinch of cayenne pepper
1/4c creme fraiche, for garnish
snipped fresh chives, for garnish
Directions:
Directions:
Preheat oven to 350º
Combine carrots, parsnips, onion and ginger in a shallow roasting pan to fit. dot with butter and sprinkle with brown sugar.
Pour 2 cups of the broth into the pan, cover well with aluminum foil and bake for 2 hours, until the vegetables are very tender.
Transfer the vegetables and broth into a large soup pot with the remaining 6 cups of broth. Season with salt to taste and cayenne pepper. Bring to a boil, reduce heat and simmer partially covered for 10 mins.
Puree the soup in batches in a blender until smooth, adding more broth if needed. Return the soup to the pot; adjust the seasonings and heat through' Serve dollop with creme fraiche and a sprinkling of snipped chives.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
I use baby carrots, they roast quicker and it's faster

 

 

 

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