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Creamy Carrot Parsnip Soup

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

Printed from tasteofhome.com Sep 5, 2008

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Creamy Carrot Parsnip Soup cont.

Fresh dill sprigs, optional

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).