Roasted Carrot Ginger Soup

11/2 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 (3/4 stick) unsalted butter

3 tablespoons (packed) dark brown sugar

8 cups chicken broth, preferably homemade, or more if needed

Salt, to taste

Pinch of cayenne pepper

1/2 cup crème fraîche, optional garnish

Snipped fresh chives, for garnish

Heat oven to 350 degrees.

Combine the carrots, parsnips, onion, and ginger in a shallow roasting pan. Dot with the butter and sprinkle with the brown sugar. Pour 2 cups of the broth into the pan, cover tightly with aluminum foil, and bake until the vegetables are very tender, 2 hours.

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.

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, if desired, and sprinkled with chives.

Serves 10.

"Ten" by Shelia Lukins (2008 Workman, $19.95)