Cooking Directions

• Stir the sour cream, 1/2 teaspoon of the orange peel, brown sugar and orange juice in a small bowl. Cover and refrigerate.
• Heat the oven to 425°F. Spread the beets, parsnips, onion and garlic in a single layer in a 17 x 11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Season to taste. Bake for 25 minutes or until the beets are tender.
• Place the half of the vegetable mixture and 1/2 cup of the broth and remaining orange peel into a blender or food processor. Cover and blend until smooth. Pour the puréed mixture into a 3-quart saucepan. Repeat the blending process with the remaining vegetables and 1/2 cup broth. Add to the saucepan with the remaining broth. Cook over high heat to a boil. Reduce the heat to low and cook for 10 minutes.
• Divide the soup among 6 serving bowls and top each with about 1 tablespoon of the sour cream mixture.

Ingredients

• 0.5 cup sour cream
• 1 teaspoon grated orange zest
• 1 tablespoon packed brown sugar
• 1 tablespoon orange juice
• 5 (about 1 bunch) beet, peeled and diced (about 4 cups)
• 1 pound parsnip, peeled and diced
• 1 small sweet onion, chopped (about 1 cup)
• 2 cloves garlic, sliced
• 2 tablespoons olive oil
• 5 cups Swanson® Vegetable Broth