Roasted Carrot and Ginger Soup

INGREDIENTS

  • 1 lb. carrots, peeled and chopped
  • ½ lb. parsnips, peeled and chopped
  • ½ large onion
  • 1-2 inch piece raw ginger (depending on desired spice level)
  • 1 tablespoon of light brown sugar
  • 1 teaspoon of cayenne pepper
  • 4 cups low-sodium vegetable broth
  • Salt and pepper to taste
  • Green onions for garnish

DIRECTIONS

  1. Preheat the oven to 350 degrees F.
  2. Peel and chop carrots, parsnips, onion, and ginger and combine in a roasting pan.
  3. Sprinkle with brown sugar.
  4. Pour 1 cup of the broth into the pan, cover with aluminum foil, and bake for 2 hours.
  5. Remove from oven; transfer the vegetables and broth to a large soup pot and add remaining 3 cups of broth.
  6. Add salt, pepper, and cayenne (depending on desired spice level).
  7. Bring to a boil, reduce the heat, and simmer for 15 minutes.
  8. Using an immersion blender, puree the soup adding more broth if necessary.
  9. Garnish with sliced green onions. 

NUTRITION FACTS

Recipe makes: 4 servings; each serving: 91 calories, 1g fat, 5g fiber, 1g protein