Carrot, Parsnip Soup Recipe

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Carrot, Parsnip Soup

Marian Arbour

By
@yfcsc

When had a vegetable garden the carrots and parsnips were in great abundance so this recipe was created.


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Rating:
★★★★★ 1 vote
Serves:
19 to 12
Prep:
25 Min
Cook:
50 Min
Method:
Stove Top

Ingredients

8 c
chopped carrots
6 c
chopped parsnips {pealed}
3 c
water
4 c
chicken broth
1 large
onion..chopped
4
garlic cloves..minced
1/2 tsp
horseradish [in jar purchased}
1 tsp
fresh grated ginger
3 Tbsp
butter.
buttermilk and sour cream

Step-By-Step

1In large pot add broth, water, carrots and parsnips, bring to boil reduce heat and simmer for about 30 minutes or vegies are tender.
2In small fry pan saute the onion, garlic, horseradish and ginger in the butter..add to carrot mix.
3Puree carrot mix in blender in batches..return to pot add salt and pepper simmer for 5 minutes and pore 2 serving portions into plastic container and freeze..when frozen put frozen soup into baggies.. use buttermilk or sour cream only when soup thawed and ready to serve...

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Polish