Recipe for Roast Carrot and Beet Soup 
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Yield:
5
Ingredients:
Amount Ingredient
6 x carrots trimmed and halved
2 stalk leafy rib celery halved
1 lrg red onion large dice
2 x thin ginger slices quartered
2 tsp unsalted butter cut into small
pieces
2 tbl brown sugar
1/2 tsp ground mace
2 tbl apple juice
----------------- SOUP: ----------------
2 cup defatted chicken broth
garlic to taste
2 cup water
8 oz cooked beets with juice
1/2 tsp dried chervil
2 x chicken bouillon cubes
2 tbl nonfat half and half OR fat-free evaporated milk
1 tbl Butter Buds
10 tbl Apple and Pear Spicy Chutney with Jalapeno
Instructions:
Instructions: Preheat a gas-grill to medium-high.

Place a large piece of heavy duty foil in a large bowl or pan (to support the weight). Center the carrots, celery and onion on the foil. Top with pieces of ginger root. Dot with butter. Sprinkle with sugar and mace.

Enclose the vegetables, adding the apple juice before sealing. Roast in a preheated covered grill over medium to medium-high heat for 20 to 25 minutes.

Remove vegetable from grill. Allow to cool for about 10 minutes. Puree the vegetables in several batches, adding a small amount of water measured for the soup. Transfer processed vegetable to a 4-quart soup pan. Drain beet liquid into the pan. Puree the last batch of vegetables with the beets.

Transfer it to the soup pan. Add the broth and the rest of the water.

Season with the chervil and bouillon cubes. Heat until just about to boil.

Stir in the milk and the butter buds. Reduce heat to simmer, uncovered about 10 minutes. Serve hot. Garnish with chutney.

Yield: "10 cups"

Serving Ideas : Half a turkey sandwich; or onion focaccia.

NOTES : I love carrot for the color and intense flavor.

This recipe was
inspired by one that Sheila Lukins published in her September 1999 column, Simply Delicious. She roasted the vegetables with half a stick of butter in the oven (350F for 2 hours) and garnished the soup with sour cream and chives. We used far less butter to roast the vegetables on the grill. REVIEW: Rich flavor that grows in nuance as we eat more. The chutney was a satisfying counterpoint.

Im looking forward to the leftovers.

This was lunch and very very good. Afterglow!

It looks familiar because its a take off on Sheila Lukins.

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