Creamy Carrot Parsnip Soup

• 8 cups chopped carrots
• 6 cups chopped peeled parsnips
• 4 cups chicken broth
• 3 cups water
• 2 teaspoons sugar
• 1 teaspoon salt
• 3 tablespoons butter
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon peeled grated horseradish
• 1 teaspoon minced fresh gingerroot
• 2 cups buttermilk
• Sour cream
• Fresh dill sprigs, optional

1. Place first six ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until vegetables are very tender, 25-30 minutes.
2. In a small skillet, heat butter over medium-high heat; saute onion, garlic, horseradish and ginger until onion is tender. Add to carrot mixture. Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender. Stir in buttermilk; heat through (do not boil). Serve with sour cream and, if desired, dill.

carrots, peeled parsnips, chicken broth, water, sugar, salt, butter, onion, garlic, horseradish, fresh gingerroot, buttermilk, sour cream, dill sprigs

Taken from www.tasteofhome.com/recipes/creamy-carrot-parsnip-soup/ (may not work)