This Carrot Parsnip Ginger Lime Soup is a warm, comforting recipe that fits easily into busy or low-energy days.
It’s simple to prepare, made with familiar ingredients, and gives you a bowl that feels soothing without being too rich. The mix of carrots, parsnips and ginger creates a gentle warmth, and the lime adds a clean finish that keeps the soup bright.
If you like soups that are creamy, lightly sweet, and lifted with citrus, this one is a reliable option. Let me walk you through it.
Why You’ll Love This Carrot Parsnip Ginger Lime Soup
• Straightforward steps and simple ingredients
• Cozy flavor with a fresh citrus note
• Freezer-friendly and great for busy weeks
• Easy to prepare and beginner friendly
• Works well as a make-ahead lunch or dinner
Ingredients For Carrot Parsnip Ginger Lime Soup
• About 1 pound carrots, peeled and chopped into small pieces
• About 1 pound parsnips, peeled and chopped to match the carrots
• A small knob of fresh ginger, peeled and sliced
• 5 to 6 cups chicken or vegetable broth
• 1 can coconut milk for a light creamy base
• Around 1 cup heavy cream for added richness
• A small pat of butter
• About 1 teaspoon salt
• About 1 teaspoon black pepper
• A small pinch of cayenne or mild chili powder
• Juice from 2 to 3 limes
• Chopped chives or another soft herb for serving
How To Make This Carrot Parsnip Ginger Lime Soup
Step 1: Boil Your Veg
Add the carrots, parsnips, ginger, broth, and coconut milk to a large pot.
Bring it to a gentle boil, then reduce the heat and cover.
Let the vegetables simmer until they are very soft, usually around 15 minutes.
Step 2: Blend Your Veg
Blend the mixture in batches until smooth, then return it to the pot.
Keep the heat low and stir in the cream, butter, salt, pepper, and a light pinch of cayenne.
Let the soup warm slowly so everything blends together.
Step 3: Add Your Lime Juice
Stir in the lime juice just before serving.
Taste and adjust the seasoning if you prefer more citrus or a little more salt.
Finish with chopped chives.
Tips, FAQs, Variations For This Carrot Parsnip Ginger Lime Soup
Can I make this ahead?
Yes, it keeps well in the fridge for several days.
Does it freeze well?
It freezes nicely. Store it in portions for easy reheating.
Can I make it dairy free?
Swap the cream and butter for more coconut milk.
Is it spicy?
Only mildly. Adjust the cayenne as needed.
Any variations?
A small amount of turmeric adds deeper color. You can also blend in a handful of spinach for extra greens.
Recipe Card
Carrot Parsnip Ginger Lime Soup
Description
A bright and creamy carrot parsnip soup with fresh ginger and lime for a little lift. It’s a steady, simple recipe that works well for busy evenings or make-ahead lunches.
Ingredients
Instructions
-
Add the chopped carrots, parsnips, ginger, broth, and coconut milk to a large pot and warm it over medium heat until it starts to gently bubble.
-
Lower the heat, cover the pot, and let everything simmer until the vegetables are soft enough to mash with a spoon.
-
Carefully blend the soup in batches until smooth, then return it to the pot.
-
Mix in the heavy cream, butter, salt, pepper, and a light pinch of cayenne. Let it warm slowly so the flavors settle together.
-
Stir in the lime juice, taste, and adjust the seasoning to your preference.
-
Spoon the soup into bowls and sprinkle with chives before serving.
Note
You can make this soup a day or two ahead and keep it chilled, it reheats smoothly.
It freezes well, especially if you freeze it before adding the chives.
For a dairy free version, replace the cream and butter with extra coconut milk.
