Roasted carrot Ginger Soup

Roasted carrot Ginger Soup

1 1/2 LBs. carrots, peeled and halved lengthwise
1 Lb. parsnips peeled and quartered, lengthwise
1 Large onion, sliced
3 inch piece fresh ginger peeled and chopped
6 tbsp. unsalted butter
3 tbsps packed dark brown sugar
8 cups rich chicken broth ( more in necessary)
salt to taste
Pinch of cayenne pepper
1/2 cup creme freche for garnish
snipped fresh chives, for garnish

Preheat oven to 350 degrees

Combine veggies and Ginger is a shallow roasting pan to fit. Dot with butter and sprinkle with brown sugar.

Pour 3 cups broth into pan, cover well with foil and bake veggies until very tender, about 2 hours.

Transfer veggies and broth to large pot, add remaining 6 cups broth, salt and cayenne pepper, bring to a boil, reduce heat and simmer partially covered for 10 min.

Puree soup in batches in blender or food processor, adding more broth if necessary, or use a hand blender stick if you have one.

Return soup to pot adjust seasonings to taste and heat through, if not using blender stick.