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Sheila Lukins: Carrot Ginger Soup

This article is more than 11 years old.



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.

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This program aired on October 24, 2008. The audio for this program is not available.

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