Lunch: Creamy Carrot Parsnip Soup

Let this subtly sweet and colorful soup lift your spirits during the waning days of winter.

Ingredients

2 lb. carrots
2 lb. parsnips
3 c. water
3 c. low-sodium chicken broth
2 tsp. sugar
1 tsp. salt
3 tbsp. butter
1 medium onion
4 clove garlic
2 c. buttermilk
1 tsp. fresh grated horseradish
1 tsp. fresh grated gingerroot
1 tbsp. crème fraÎche or sour cream
1 tbsp. Chopped fresh dill

Instructions

Make the soup: Using a slotted spoon, remove the carrots and parsnips from the stockpot. In a blender or food processor, purée the vegetables in batches. Add the onion and garlic and purée until smooth. Return the mixture to the stockpot, add the buttermilk, and heat until warm but not boiling.
To serve: Stir in grated horseradish and ginger and garnish with crème fraîche or sour cream and a sprinkling of dill, if desired.

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