Savory Roasted Carrot & Ginger Soup with Chive Cream
Warm up with this luscious Savory Roasted Carrot & Ginger Soup, a delightful blend of sweet roasted carrots, earthy parsnips, and zesty ginger. This recipe hails from the beloved Simply Delicious column in Parade Magazine (2006), perfect for cozy gatherings or a comforting weeknight dinner. The roasting process enhances the natural sweetness of the vegetables, while the fresh ginger adds a fragrant kick that elevates the dish to new heights. Served with a dollop of creamy crème fraîche and a sprinkle of snipped fresh chives, this soup is not only nourishing but visually appealing, making it an impressive choice for any occasion.
10
Servings
N/A
Calories
11
Ingredients
Ingredients
carrots
1 1/2 lbs (peeled & halved lengthwise)
parsnip
1 lb (peeled & quartered lengthwise)
onion
1 large (sliced)
fresh ginger
3 inches (peeled & chopped)
unsalted butter
6 tablespoons (dotted on the vegetables)
dark brown sugar
3 tablespoons (packed and sprinkled)
rich chicken broth
8 cups (more if necessary)
salt
to taste
cayenne pepper
1 pinch
crème fraîche
1/4 cup (for optional garnish)
fresh chives
to taste (snipped, for optional garnish)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a shallow roasting pan, combine the peeled and halved carrots, quartered parsnips, sliced onion, and chopped ginger. Dot the mixture with the unsalted butter and sprinkle the dark brown sugar over the top.
3
Pour 2 cups of the rich chicken broth into the pan, making sure to cover the vegetables well. Tightly cover the roasting pan with aluminum foil, and bake in the preheated oven for about 2 hours, or until the vegetables are very tender.
4
Once the vegetables are soft and aromatic, carefully transfer them along with any remaining broth from the pan to a large pot.
5
Add the remaining 6 cups of chicken broth to the pot, along with salt to taste and a pinch of cayenne pepper. Bring the mixture to a boil, then reduce the heat and let it simmer, partially covered, for about 10 minutes.
6
Puree the soup in batches using a blender or food processor, adding more chicken broth as needed to achieve your desired consistency. Return the pureed soup to the pot once all batches are blended.
7
Finally, adjust the seasonings to taste, reheat the soup gently, and serve hot.
8
For a luxurious touch, garnish each serving with a teaspoon of crème fraîche and a sprinkle of snipped chives, if desired. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Savory Roasted Carrot & Ginger Soup with Chive Cream.
How many servings does this soup recipe make?
This recipe yields 10 servings.
What is the recommended oven temperature for roasting the vegetables?
The oven should be preheated to 350°F (175°C).
How long should the carrots and parsnips be roasted?
The vegetables should be roasted for about 2 hours until they are very tender.
What vegetables are required for this soup?
You will need 1 1/2 lbs of carrots, 1 lb of parsnips, and 1 large onion.
How much fresh ginger is used in the recipe?
The recipe calls for 3 inches of fresh ginger, peeled and chopped.
What type of broth is recommended for this soup?
The recipe uses 8 cups of rich chicken broth.
How much broth is added during the initial roasting process?
Pour 2 cups of the chicken broth into the roasting pan with the vegetables.
What type of sugar is used to enhance the sweetness?
3 tablespoons of dark brown sugar are sprinkled over the vegetables before roasting.
Do I need to cover the roasting pan?
Yes, the roasting pan should be tightly covered with aluminum foil.
What should I do after the vegetables are roasted?
Transfer the roasted vegetables and pan juices to a large pot.
How long should the soup simmer after adding the remaining broth?
The soup should simmer, partially covered, for about 10 minutes.
How do I achieve a smooth consistency for the soup?
Puree the soup in batches using a blender or food processor until your desired consistency is reached.
What are the suggested garnishes for this dish?
The soup is garnished with a teaspoon of crème fraîche and a sprinkle of snipped fresh chives.
Is there any spice added to the soup?
Yes, a pinch of cayenne pepper is added to provide a subtle heat.
What is the source of this recipe?
This recipe originated from the Simply Delicious column in Parade Magazine in 2006.
How should the carrots be prepared?
The carrots should be peeled and halved lengthwise.
How should the parsnips be prepared?
The parsnips should be peeled and quartered lengthwise.
What kind of butter is used?
The recipe calls for 6 tablespoons of unsalted butter.
Can I add more broth if the soup is too thick?
Yes, you can add more chicken broth as needed during the pureeing process to reach your desired consistency.
Should the onion be cooked before roasting?
No, the sliced onion is combined with the other raw vegetables and roasted in the pan.
How is the ginger prepared for the soup?
The fresh ginger should be peeled and chopped before being added to the roasting pan.
Is this soup served hot or cold?
The soup should be reheated gently and served hot.
What makes this soup particularly savory?
The combination of roasted root vegetables, ginger, and rich chicken broth creates a savory flavor profile.
What is the total number of ingredients listed?
There are 11 ingredients in total, including optional garnishes.
Is the brown sugar packed or loose?
The dark brown sugar should be packed when measuring.
Does the recipe use fresh or dried chives?
The recipe specifies using snipped fresh chives for the garnish.
Can this soup be considered a comfort food?
Yes, it is described as a luscious soup perfect for cozy gatherings and comforting weeknight dinners.
What gives the soup its rich texture?
The roasted vegetables and the addition of butter, along with the optional crème fraîche, contribute to its richness.
Is the soup boiled before pureeing?
Yes, the mixture is brought to a boil and then simmered before it is pureed.