CREAMY CARROT PARSNIP SOUP

This very tasty, pretty soup brings a lot of flavor and a lovely popsicle-orange color to a wintertime dinner table. It’s deeply sweet from the parsnips and carrots and tangy from the buttermilk. Horseradish and ginger add some zing.
It’s a versatile soup. If you don’t add the cream garnish, it’s low fat. If you use vegetable stock, it’s vegetarian. And you can make it a day in advance.

Serves 6

2 pounds carrots, peeled and coarsely chopped (about 8 cups)
2 pounds parsnips, peeled and coarsely chopped (about 8 cups)
3 cups chicken stock
2 teaspoons sugar
1 teaspoon salt
3 tablespoons butter
1 medium onion, finely chopped
4 garlic cloves, crushed
2 cups buttermilk
1 teaspoon freshly grated horseradish
1 teaspoon freshly grated ginger
1 tablespoon crème fraiche or sour cream
1 tablespoon chopped fresh dill

1. In a soup pot, sauté the onions until they are translucent. Add the garlic and cook for 2 or 3 minutes more.

2. Add the carrots, parsnips, 3 cups of water, 3 cups of stock, 2 teaspoons sugar and 1 teaspoon salt and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 15 minutes.

3. Puree the soup in a blender until smooth.

4. Add the buttermilk, and heat until warm but not boiling.

5. When ready to serve, stir in the horseradish and ginger. Divide among soup bowls and garnish with the crème fraiche or sour cream and a sprinkling of dill.