Roasted Carrot Ginger Soup

Serves 10

1 ½ 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 tablespoons Land O Lakes Spreadable (Olive or Canola) unsalted butter

3 tablespoons (packed) dark brown sugar

8 cups rich chicken broth (more, if necessary)

Salt to taste

Pinch of cayenne pepper

Snipped fresh chives, for garnish

Preheat the oven to 350.

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 very tender, about 90 minutes.

Transfer the vegetables and broth to a large pot; add the remaining 6 cups of broth, salt and cayenne pepper. Bring to a boil, reduce heat and simmer, partially covered, for 10 minutes.

Puree the soup in batches in a blender or food processor, adding more broth if necessary. Return the soup to the pot; adjust the seasonings and heat through. Serve each portion dolloped with a teaspoon of crème fraiche and sprinkled with chives.

Per serving: calories: 150, carbohydrates: 20g, protein: 2g, fat: 8g, cholesterol: 20mg.

Judy Caplan is a registered dietitian with a private practice in preventive health in Reston, VA. Her children’s book, Gobey Gets Full – Good Nutrition in a Nutshell, is now available. Visit www.gobefull.com for more information about Judy and her company, Nutrition Ammunition.

About WF Staff

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