Creamy Carrot Parsnip Soup Recipe

4.5 2 3
Creamy Carrot Parsnip Soup Recipe
Creamy Carrot Parsnip Soup Recipe photo by Taste of Home
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Creamy Carrot Parsnip Soup Recipe

Read Reviews
4.5 2 3
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.

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. Yield: 12 servings (3 quarts).
Originally published as Creamy Carrot Parsnip Soup in Country Woman September/October 2001, p29

Nutritional Facts

1 cup: 140 calories, 4g fat (2g saturated fat), 11mg cholesterol, 690mg sodium, 25g carbohydrate (11g sugars, 6g fiber), 4g protein.

  • 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
  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. Yield: 12 servings (3 quarts).
Originally published as Creamy Carrot Parsnip Soup in Country Woman September/October 2001, p29

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MY REVIEW
shiny0torchic User ID: 6958458 89567
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
rookierookie User ID: 4277236 109550
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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