Ingredients:
- Vegetable oil cooking spray
- 5 large carrots, peeled and sliced (3 cups)
- 1 pound fresh beets, peeled and chopped
- 2 celery ribs, thinly sliced (1½ cups)
- 1 large onion, quartered (2 cups)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon black pepper
- 3 14-ounce cans low-sodium chicken broth (5 cups) – Use vegetable broth for vegetarian option
- ¼ cup reduced-fat sour cream for garnish
- Fresh chives, chopped for garnish
Directions:
- Preheat oven to 400°F.
- Coat a 9-by-13-inch baking dish with the cooking spray.
- Combine the carrots, beets, celery and onion in the dish.
- Drizzle with olive oil, and sprinkle with sugar, cinnamon, ginger, nutmeg and pepper.
- Toss to coat vegetables.
- Cover the dish tightly with aluminum foil and roast for 1 hour, or until the vegetables are fork tender. Cool slightly.
- In a food processor or blender, puree the roasted vegetables with the broth in batches until smooth. Combine the batches in a heavy 2-quart saucepan. Heat on medium-low until warmed through.
- Garnish with sour cream and chives.