Carrot, Parsnip Soup

Carrot, Parsnip Soup Recipe

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Marian Arbour

By
@yfcsc

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

Rating:

★★★★★ 1 vote

Serves:
19 to 12
Prep:
25 Min
Cook:
50 Min
Method:
Stove Top

Ingredients

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  • 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

How to Make Carrot, Parsnip Soup

Step-by-Step

  1. In large pot add broth, water, carrots and parsnips, bring to boil reduce heat and simmer for about 30 minutes or vegies are tender.
  2. In small fry pan saute the onion, garlic, horseradish and ginger in the butter..add to carrot mix.
  3. Puree 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...

Printable Recipe Card

About Carrot, Parsnip Soup

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




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