Roasted Carrot Soup

finecooking.com

Maxine

1 lb. carrots, peeled and cut into 3-inch lengths

1 Tbs. olive oil

1 Tbs. unsalted butter

½ medium onion, cut into medium dice (to yield about ¾ cup)

1 large rib celery, cut into medium dice (to yield about ½ cup)

1 Tbs. minced fresh ginger (from about ½-inch piece, peeled)

2 cups homemade or low-salt chicken broth

1 tsp. kosher salt

⅛ tsp. ground white pepper

Chopped fresh chives or chervil for garnish (optional)

Directions at finecooking.com

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