Sheila Lukins: Carrot Ginger Soup



There is nothing like roasting to make the ordinary extraordinary. The humble carrot and parsnip become stars when popped in the oven, where the flavors caramelize beautifully.
1½ pounds carrots, peeled and halved lengthwise
1 pound parsnips, peeled and quartered lengthwise
1 large onion, sliced
1 piece (3 inches) fresh ginger, peeled and chopped
6 tablespoons (¾ stick) unsalted butter
3 tablespoons (packed) dark brown sugar
8 cups chicken broth, preferably homemade
(see box, page 38), or more if needed
Salt, to taste
Pinch of cayenne pepper
¼ cup crème fraîche, for garnish
Snipped fresh chives, for garnish

1. Preheat the oven to 350°F.

2. Combine the carrots, parsnips, onion, and ginger in a shallow roasting pan. Dot with the butter and sprinkle with the brown sugar.

3. Pour 2 cups of the broth into the pan, cover tightly with aluminum foil, and bake until the vegetables are very tender, 2 hours.

4. Transfer the vegetables and broth to a large soup pot, and add the remaining 6 cups of broth. Season to taste with salt and cayenne pepper, and bring to a boil. Then reduce the heat and simmer, partially covered, for 10 minutes.

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

Back to Foods We Love


More from On Point

Listen Live