Roasted Carrot Soup

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Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
155
FAT
27%
CHOL
11%
SOD
4%
Uploaded by: Parade Magazine Magazine

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Ingredients for 10 servings

1 lb carrots, peeled and halved lengthwise

1 lb parsnips, peeled and quartered lengthwise

1 large onion, sliced

3-inch piece of fresh ginger, peeled and chopped

6 Tbsp unsalted butter

3 Tbsp (packed) dark-brown sugar

8 cup rich chicken broth (more if necessary)

Pinch cayenne pepper

¼ cup crème fraîche, for garnish

Snipped fresh chives, for garnish

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