Something magical happens when you roast vegetables. I decided to cook all the vegetables in a hot oven with an added ingredient- local maine maple syrup from the Wealden Farm. I thought that it would enhance the caramelization of the vegetables. Let me know if you like it as much as I do.
I served it this past Friday at a 50th surprise party in my petite espresso cups with a little creme fraiche on top. Saturday I had some for lunch and had some fun with the creme fraiche on top. See the video below.
Roasted Maple Ginger Carrot Soup
2 pounds carrots sliced in pinky finger size pieces
2 large sweet onions cut into 8 pieces each.
2 inches of ginger root peeled and cut into matchstick size pieces
4 cloves of garlic
2 tablespoons of olive oil
4 tablespoons of maple syrup
5-6 cups of chicken broth
8 oz. crème fraiche
Roast in oven at 425 for 45 minutes to 1 hour stirring every 15 minutes. Remove from the oven and put in blender. Add chicken broth until you get it to the thickness you prefer. I use a vitamix and boy does it make the soup smooth. serve with creme fraiche on top.