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Creamy Carrot Parsnip Soup Recipe

Creamy Carrot Parsnip Soup Recipe photo by Taste of Home

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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.

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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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Creamy Carrot Parsnip Soup

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(1-1) of 1 reviews

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!