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Roasted Carrot Ginger Soup

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“This is a recipe from the Simply Delicious column in Parade Magazine (2006). For optional garnishes, try a 1/4 cup of creme fraiche and/or snipped fresh chives.”
3hrs 40mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Combine carrots, parsnips, onion & ginger in a shallow roasting pan to fit. Dot with the butter and sprinkle with the brown sugar.
  3. Pour 2 cups of chicken broth into the pan, cover well & bake until vegetables are very tender (approx. 2 hours).
  4. Transfer the vegetables and broth to a large pot.
  5. Add the remaining 6 cups of chicken broth, the salt & cayenne pepper.
  6. Bring to a boil, reduce the heat and simmer, partially covered, for 10 minutes.
  7. Puree the soup in batches in a blender or food processor, adding more broth if necessary. Return the soup to the pot.
  8. Adjust the seasonings and heat through.
  9. Serve each portion dolloped with a teaspoon of creme fraiche and/or chopped chives (OPTIONAL).

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