Slow-roasting root vegetables really brings out their inherent sweetness and intense flavours. Crisply sizzled ginger balances the sweetness and a swirl of peppery cream draws it all together.
Mix the olive oil and tomato purée in a large bowl until well blended. Stir in the pepper and ginger. Add the vegetable chunks and the garlic and toss until evenly coated. Tip into a large shallow roasting tray, including any oily residue from the bowl.
Remove the garlic and put it to one side. Give the other vegetables a toss and then continue
This is a good time to make the sizzled ginger threads (see cook’s notes) and the Black Pepper Crème Fraîche. Chill the cream and keep the ginger threads warm in a low oven while you finish the soup.
Once the vegetables are nicely roasted, remove from the oven and let them cool for a few minutes.
Peel the garlic and put in a food processor along with the vegetables. Process in short bursts, scraping down the bowl now and again, until you have a rough-textured purée.
Scrape the purée into a saucepan and pour in the stock. Add the vinegar and salt, then bring to the boil. Reduce the heat and simmer gently for a minute or two, stirring.
Pour the soup into shallow bowls, swirl in a spoonful of pepper cream and top with sizzled ginger threads and the parsley.
© 2008 Christine McFadden. All rights reserved.