My wife came up with this somewhere and has made it twice with minor
variations and excellent results both times.

Carrot Parsnip and Ginger Soup

Peeled whole carrots and parsnips are laid on the bottom of a cake pan
along with a sliced onion and a few ounces of fresh ginger.

Add butter, brown sugar and a cup or two of your favorite stock.

Cover and roast for two hours at 350F.

It is then blended in batches to a puree adding more stock or cream as
necessary.

Put the puree in a sauce pan and add your choice of cream, sour cream,
creme fraiche, yogurt, stock or all of the above till you get the
texture want. Season to taste and simmer a few minutes before serving.

Bon appetit,

Jack Schmidling

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