Gingerly Gingered Carrot, Leek And Fennel Soup

Preheat oven to 425 degrees F. Prepare a shallow roasting pan by lining with aluminum foil and spraying with cooking spray.

For Vegetables: In a large bowl, combine olive oil with carrots, leeks and fennel. Season with salt, pepper, and brown sugar. Toss to coat.

Arrange in a single layer on roasting pan and cook for 20 minutes, until leeks and fennel are wilted, slightly browned and carrots are fork-tender.

For Soup: Heat a medium stock pot over medium-high heat. Add roasted vegetables (and any liquid in the bottom of the pan), ginger and stock. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes, until vegetables are very soft. Remove from heat and allow to cool slightly.

Puree soup, in batches if necessary, and return to stock pot. Bring to a boil over medium heat. Reduce to a simmer and add balsamic vinegar, lemon juice, salt, white pepper, brown sugar, and butter. Simmer ten minutes more, and check seasonings.

Serve in individual bowls, garnishing each with a fennel frond and a drizzle of fine olive oil, if desired.