Creamy Carrot Parsnip Soup

Name: Creamy Carrot Parsnip Soup
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 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

TOTAL TIME: Prep: 25 min. Cook: 40 min. YIELD: 12 servings (3 quarts).

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.

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

1. 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.
2. 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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