Once the weather turns cooler, I make it a habit to make a pot of soup every week. Something to heat up when you come home on a rainy fall day. Last week the soup of the week was a ginger carrot soup. I thought I would share the recipe since it came out pretty well.
First I roasted all the vegetables for two hours and then pureed them in the food processor, added some broth and heated it through.
Carrot Ginger Soup with Creme Fraiche
1 pound carrots (scrubbed and halved)
1/2 pound of parsnips (quartered)
1 medium onion (sliced)
3 inch piece of ginger (chopped)
2 tablespoons butter
1 tablespoon brown sugar
8 cups vegetable broth or water (or a combination)
salt, to taste
pinch cayenne pepper
1/4 cup creme fraiche
- Preheat oven to 350 degrees
- Combine the carrots, parsnips, onion and ginger in a shallow roasting pan to fit. Dot with butter and sprinkle with brown sugar.
- Pour 2 cups of broth into the pan, cover well with foil and bake until vegetables are tender, about 2 hours.
- Puree in blender or food processor adding more liquid as necessary (you may have to do this in batches).
- Add the rest of the broth, salt and cayenne pepper and bring to a boil. Then reduce heat and simmer for 15 minutes. Adjust the seasonings and serve with a dollop of creme fraiche (and chives if you like).