A recipe by Sheila Lukins

Yield: 7 servings

1 lb. carrots, peeled and halved
2/3 lb. parsnips, peeled and quartered
1 medium onion, sliced
2" piece of ginger, peeled and chopped
4 Tbs butter (unsalted)
2 Tbs. dark brown sugar
5 1/2 c. chicken broth
Salt, to taste
Pinch of cayenne pepper
snipped fresh chives, for garnish

1. Preheat oven to 350 degrees.
2. Combine the carrots, parsnips, onion and ginger in a shallow roasting pan to fit. Dot with butter and sprinkle with brown sugar.
3. Pour 1 1/2 cups broth into the pan, cover well with foil and bake until vegetables are very tender, about 2 hours.
4. Transfer vegetabes into a large pot; add the rest of the broth, salt and cayenne pepper. Bring to a boil, reduce heat and simmer, partially covered, for 10 minutes.
5. Puree the soup in batches in a blender or food processor, adding more broth if necessary. Return the soup to the pot; adjust the seasonings and heat through. Sprinkle with chives.

Note: I reduced the recipe by one third and omitted the creme fraiche Lukins specified as a serving go-with ("a dollop in each portion"). The soup is so delicious that it doesn't need it.