Creamy Root Vegetable Soup

Creamy Root Vegetable Soup
Close X
Calories 115 cals
Total Fat 3 g
Cholesterol 12 mg
Dietary Fiber 4 g
Sodium 612 mg
Protein 4 g
Total Carbohydrate 19 g

Prep Time: 25 Minutes

Time to Table: 55 Minutes

Serves: 12 (1 cup per serving)


  • 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


Heat the oil in large Dutch oven over medium heat. Add the onions and gingerroot. Cook and stir for 2 minutes. Add all of 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.


Average Rating:
5 out of 0 5
Mel Veezey 07/10/2017

The sour cream provided just the right creamy balance to the soup. There was a little something that was missing and this was it. As soon as I drizzled it on top, not only was it pretty, but it was pretty darn good too! I made a poblano cream soup afterwards that was a close rival to this one.

Write a Review

* Required Field

* Overall Rating

Thank You

Thanks for your review.

You May Also Like