Roasted Carrot And Beet Soup

• 5 large carrots, peeled and halved
• 2 celery ribs with leaves, halved
• 1 large onion, sliced
• 4 Tbsp. brown sugar
• 3/4 tsp. ground ginger
• 3/4 tsp. ground mace
• 7 c. chicken broth
• 1/3 c. cooked, diced beets
• sour cream
• fresh chives

1. Preheat oven to 350 degrees.
2. Place carrots, celery and onion in a shallow oven proof dish.
3. Dot with butter and sprinkle with the sugar, ginger and mace.
4. Pour 2 c. of broth into the bottom of the dish.
5. Cover tightly with aluminum foil.
6. Bake for 2 hours. Remove vegetables from the oven and transfer them along with any liquid, to a large pot.
7. Add 4 c. of broth.
8. Bring to a boil, reduce heat to medium and simmer for 10 minutes partially covered. Cool slightly.
9. Puree the soup along with the cooked beets in a blender or a food processor until smooth.
10. Return to the pot. Season with salt and pepper.
11. Add some of remaining broth for thinner soup, if desired.
12. Garnish with sour cream and chives.

carrots, celery, onion, brown sugar, ground ginger, ground mace, chicken broth, beets, sour cream, fresh chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20447 (may not work)