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

Creamy Carrot Parsnip Soup Recipe

Read Reviews (2)
4.33 2
Publisher Photo
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.
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. In a small skillet, saute onion, garlic, horseradish and ginger in butter until tender. Add to the carrot mixture.
  3. Transfer soup to a blender in batches; cover and process until smooth. Return to the pan. Stir in buttermilk; heat through (do not boil).
  4. Garnish servings with sour cream and dill if desired. Yield: 12 servings (3 quarts).
Originally published as Creamy Carrot Parsnip Soup in Country Woman September/October 2001, p29

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.

Reviews for Creamy Carrot Parsnip Soup(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 12, 2013

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.

MY REVIEW
Reviewed Oct. 17, 2009

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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