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

Creamy Carrot Parsnip Soup Recipe

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

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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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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