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Creamy Carrot Parsnip Soup Recipe

Creamy Carrot Parsnip Soup Recipe

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. YIELD:12 servings


  • 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


  • 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).

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.