Carrot, Parsnip Soup

★★★★★ 1 Review
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By Marian Arbour
from Newcastle, ON

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

serves 19 to 12
prep time 25 Min
cook time 50 Min
method Stove Top

Ingredients

  • 8 c
    chopped carrots
  • 6 c
    chopped parsnips {pealed}
  • 3 c
    water
  • 4 c
    chicken broth
  • 1 lg
    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
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How To Make

  • 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...

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