Creamy Root Vegetable Soup
Prep Time
25mins
Time to Table
55mins
Servings
12 (1 cup per serving)
Ingredients
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 teaspoon grated fresh gingerroot
- 6 cups chopped carrots
- 1 medium dark orange sweet potato, peeled and cubed
- 2 small parsnips, peeled and cubed
- 3 cups vegetable broth
- 2 cups water
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups Daisy Light Sour Cream
- 12 small parsley springs
Ingredients
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 teaspoon grated fresh gingerroot
- 6 cups chopped carrots
- 1 medium dark orange sweet potato, peeled and cubed
- 2 small parsnips, peeled and cubed
- 3 cups vegetable broth
- 2 cups water
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups Daisy Light Sour Cream
- 12 small parsley springs
Directions
- Heat the oil in large Dutch oven over medium heat. Add the onions and gingerroot. Cook and stir for 2 minutes.
- Add all the remaining ingredients except for the sour cream and parsley. Bring to a boil. Cover and reduce the heat. Simmer for 30 to 35 minutes or until the carrots are very tender.
- Carefully blend the soup in batches in a blender and return to the Dutch oven or use an immersion blender to blend the soup in the pot. Stir in 1 cup of the sour cream.
- Dollop each serving with the remaining sour cream and garnish with parsley sprig.
- Calories:115
- Cholesterol:12
- Dietary Fiber:4
- Protein:4
- Sodium:612
- Total Carbohydrate:19
- Total Fat:3
