Roasted Carrot Soup

Roasted Carrot Soup

Probably because it is orange is why I make this soup for Halloween. But this creamy soup (with no cream) is a wonderful way to celebrate the change of seasons and the crisp fall evenings. All the peeling, chopping and roasting is worth the effort for this deeply satisfying bowl of velvety goodness.  Tip:  When you buy fresh ginger, it is perfect grocery store etiquette to break off what you want to purchase and leave the rest. 

3/4 pound carrots, peeled, halved lengthwise (about 6 carrots)

2 parsnips, peeled, quartered

1/2 onion, thickly sliced

1 ½ inch piece fresh ginger, peeled, chopped

3 tablespoons butter, cut in small pieces

1 ½ tablespoons brown sugar

4 cups chicken broth (more, if needed)

Salt, to taste

Pinch cayenne pepper

In a shallow roasting pan coated with cooking spray, combine the carrots, parsnips, onion and ginger.  Dot the mixture with the butter and sprinkle with brown sugar.  Pour 1 cup of the broth into the pan and cover the pan with foil.  Bake in a 350 oven for about 1 hour until the vegetables are very tender. Transfer the roasted vegetables and its juices into a large soup pot.  With an immersion hand blender (or in batches in a standard blender), puree the vegetables into a smooth consistency.  Add the remaining 3 cups of broth, salt and cayenne pepper. Bring to a boil, reduce the heat and simmer, covered for 10 minutes. Add more broth if necessary for a soup consistency and taste to adjust the seasonings.  Serves 6 – 8.