Creamy Carrot Parsnip Soup

Total Time Prep: 25 min. Cook: 40 min.
Yield 12 servings (3 quarts)
Contest Winner
Test Kitchen Approved
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.

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.
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC