Directions:
- 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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.29 Kcal (625 kJ) | ||
| Calories from fat | 39.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 7% | |
|---|---|---|---|
| Cholesterol | 12.82mg | 4% | |
| Sodium | 594.19mg | 25% | |
| Potassium | 663.79mg | 14% | |
| Total Carbs | 24.3g | 8% | |
| Sugars | 10.45g | 42% | |
| Dietary Fiber | 6.1g | 24% | |
| Protein | 3.01g | 6% | |
| Vitamin C | 23mg | 38% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 0.7mg | 4% | |
| Calcium | 117.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 42.98 Kcal (180 kJ) | ||
| Calories from fat | 11.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 7% | |
|---|---|---|---|
| Cholesterol | 3.69mg | 4% | |
| Sodium | 171.09mg | 25% | |
| Potassium | 191.13mg | 14% | |
| Total Carbs | 7g | 8% | |
| Sugars | 3.01g | 42% | |
| Dietary Fiber | 1.76g | 24% | |
| Protein | 0.87g | 6% | |
| Vitamin C | 6.6mg | 38% | |
| Vitamin A | 0.3mg | 30% | |
| Iron | 0.2mg | 4% | |
| Calcium | 33.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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