Creamy Root Vegetable Soup

prep time icon

Prep Time

25mins

time to table icon

Time to Table

55mins

serves icon

Serves

12 (1 cup per serving)

shop nowprint recipe
Share:

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

  1. Heat the oil in large Dutch oven over medium heat. Add the onions and gingerroot. Cook and stir for 2 minutes.
  2. 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.
  3. 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.
  4. 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

Recommendations