Lunch: Creamy Carrot Parsnip Soup Recipe

Ingredients

8 cups chopped carrots
6 cups chopped peeled parsnips
4 cups chicken broth
3 cups water
2 teaspoons sugar
1 teaspoon salt
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon peeled grated horseradish
1 teaspoon minced fresh gingerroot
3 tablespoons butter
2 cups buttermilk
2 tablespoons sour cream
Fresh dill sprigs, optional

Instructions

In a Dutch oven, combine the carrots, parsnips, broth, water, sugar and salt; bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until vegetables are tender.
In a small skillet, saute onion, garlic, horseradish and ginger in butter until tender. Add to the carrot mixture.
Transfer soup to a blender in batches; cover and process until smooth. Return to the pan. Stir in buttermilk; heat through (do not boil).
Garnish servings with sour cream and dill if desired.

Reviews


Add a review for Creamy Carrot Parsnip Soup Recipe

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now