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Roasted Carrot Soup - serves 10 Recipe

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This recipe for Roasted Carrot Soup - serves 10 is from Labor of Love, 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 lbs carrots, peeled and quartered
1lb parsnips, peeled and quartered
1 large onion
3 inch piece of ginger, peeled and chopped
6 T butter
3 T packed dark brown sugar
8 c chicken broth
Pinch cayenne pepper
1/2 c creme fraiche / snipped chives for garnish
Directions:
Directions:
1. Preheat oven to 350º
2. Combine carrots, parsnips, onion, butter, ginger, brown sugar and 2 c broth in a pan ( 9x13 or larger). Cover with aluminum foil and roast for 2 hrs until very tender
3. Transfer veggies and broth to a large soup pot, add last 6 c of broth. Season with salt and pepper to taste. Bring to a boil and then reduce heat, simmer for 10 minutes. Partially cover.
4. Purée soup in batches in a blender until smooth. Return to pot to heat through. Adjust seasoning and serve
5. Serve with creme fraiche and garnish

Serves 10
Personal Notes:
Personal Notes:
A great soup to serve for holidays. Very flavorful and pretty to serve.

 

 

 

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