- 8 cups chopped carrots
- 6 cups chopped peeled parsnips
- 4 cups chicken broth
- 3 cups water
- 2 teaspoons sugar
- 1 teaspoon salt
- 3 tablespoons butter
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon peeled grated horseradish
- 1 teaspoon minced fresh gingerroot
- 2 cups buttermilk
- Sour cream
- Fresh dill sprigs, optional
- Place first six ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until vegetables are very tender, 25-30 minutes.
- In a small skillet, heat butter over medium-high heat; saute onion, garlic, horseradish and ginger until onion is tender. Add to carrot mixture. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender. Stir in buttermilk; heat through (do not boil). Serve with sour cream and, if desired, dill. Yield: 12 servings (3 quarts).
Reviews forCreamy Carrot Parsnip Soup
"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."