carrot, parsnip soup
(1 RATING)
When had a vegetable garden the carrots and parsnips were in great abundance so this recipe was created.
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prep time
25 Min
cook time
50 Min
method
Stove Top
yield
19 to 12
Ingredients
- 8 cups chopped carrots
- 6 cups chopped parsnips {pealed}
- 3 cups water
- 4 cups chicken broth
- 1 large onion..chopped
- 4 - garlic cloves..minced
- 1/2 teaspoon horseradish [in jar purchased}
- 1 teaspoon fresh grated ginger
- 3 tablespoons butter.
- - buttermilk and sour cream
How To Make carrot, parsnip soup
-
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.
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Step 2In small fry pan saute the onion, garlic, horseradish and ginger in the butter..add to carrot mix.
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Step 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...
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Soups
Category:
Vegetable Soup
Ingredient:
Vegetable
Culture:
Polish
Method:
Stove Top
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