Roasted Carrot and Beet Soup Recipe

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
• ¼ cup reduced-fat sour cream for serving**
• Fresh chives, chopped, for garnish