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


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

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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