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.
Creamy Carrot Parsnip Soup
buttermilk
Creamy Carrot Parsnip Soup
Prep Time
25 min
Cook Time
40 min
Yield
12 servings (3 quarts)
Ingredients
- 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
Directions
- 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.
Nutrition Facts
1 cup: 140 calories, 4g fat (2g saturated fat), 11mg cholesterol, 690mg sodium, 25g carbohydrate (11g sugars, 6g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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