Creamy Carrot Parsnip Soup Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 148
  • Fat:
  • 4 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 11 mg
  • Sodium:
  • 617 mg
  • Carbohydrate:
  • 25 g
  • Fiber:
  • 6 g
  • Protein:
  • 4 g


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Creamy Carrot Parsnip Soup

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Our farm family would eat soup every day as long as it didn't come from a can! This smooth creamy concoction tastes like it's fresh from the garden. A subtle hint of horseradish and ginger sparks every steaming spoonful.

SERVINGS: 12

CATEGORY: Soup

METHOD: Stir-Fry

TIME: Prep: 30 min. Cook: 25 min.

Ingredients:

  • 8 cups chopped carrots
  • 6 cups chopped peeled parsnips
  • 4 cups chicken broth
  • 3 cups water
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon peeled grated horseradish
  • 1 teaspoon minced fresh gingerroot
  • 3 tablespoons butter
  • 2 cups buttermilk
  • 2 tablespoons sour cream
  • Fresh dill sprigs, optional

Directions:

In a Dutch oven, combine the carrots, parsnips, broth, water, sugar and salt; bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until vegetables are tender.
    In a small skillet, saute onion, garlic, horseradish and ginger in butter until tender. Add to the carrot mixture.
    Transfer soup to a blender in batches; cover and process until smooth. Return to the pan. Stir in buttermilk; heat through (do not boil).
    Garnish servings with sour cream and dill if desired. Yield: 12 servings (3 quarts).


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