Creamy Carrot Parsnip Soup Recipe

Creamy Carrot Parsnip Soup Recipe Creamy Carrot Parsnip Soup Recipe photo by Taste of Home Rating 4

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.

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Creamy Carrot Parsnip Soup Recipe
  • Prep: 30 min. Cook: 25 min.
  • Yield: 12 Servings
30 25 55

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).

Nutritional Facts 1 serving (1 cup) equals 148 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 617 mg sodium, 25 g carbohydrate, 6 g fiber, 4 g protein.

Originally published as Creamy Carrot Parsnip Soup in Country Woman September/October 2001, p29

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Reviews for Creamy Carrot Parsnip Soup

Creamy Carrot Parsnip Soup Recipe

Creamy Carrot Parsnip Soup

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(1-2) of 2 reviews

Reviewed on Jun. 12, 2013 by shiny0torchic

The only things I changed about this recipe was the exchange of water to more chicken broth and buttermilk to half-and-half. I found the soup okay, I think it was the of the horseradish, both fiance and I found it too strong. Next time I make this, I want to leave the horseradish out and add about two cups of cheddar cheese. I'm also going to make sure I do a better job blending this soup.

Reviewed on Oct. 17, 2009 by rookierookie

This is a really yummy soup. We live in the cold mountains of PA and I am always looking for new soup recipes. Very different, but good. First time I have ever eaten parsnips!

 
 
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