Creamy Carrot Parsnip Soup Recipe

Creamy Carrot Parsnip Soup Recipe photo by Taste of Home In a Dutch oven, combine the carrots, parsnips, broth, water, sugar and salt; bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until vegetables are tender.

In a small skillet, saute onion, garlic, horseradish and ginger in butter until tender. Add to the carrot mixture.

Transfer soup to a blender in batches; cover and process until smooth. Return to the pan. Stir in buttermilk; heat through (do not boil).

Garnish servings with sour cream and dill if desired. Yield: 12 servings (3 quarts).