Creamy Carrot Parsnip Soup Recipe

Ingredients

8 cups chopped carrots6 cups chopped peeled parsnips4 cups chicken broth3 cups water2 teaspoons sugar1 teaspoon salt3 tablespoons butter1 medium onion, chopped4 garlic cloves, minced1 teaspoon peeled grated horseradish1 teaspoon minced fresh gingerroot2 cups buttermilkSour creamFresh dill sprigs, optional

Preparation

Place first six ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until vegetables are very tender, 25-30 minutes.

In a small skillet, heat butter over medium-high heat; saute onion, garlic, horseradish and ginger until onion is tender. Add to carrot mixture. Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender. Stir in buttermilk; heat through (do not boil). Serve with sour cream and, if desired, dill.