From Parade magazine, September 2006.
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 Tbl unsalted butter
3 Tbl dark-brown sugar
8 cups chicken broth (more, if needed)
salt, to taste
pinch of cayenne pepper
¼ cup crème fraiche, for garnish
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 two cups of broth into the pan, cover well with foil and bake until vegetables are tender, about two hours. 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 needed. 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.