Carrot Parsnip Ginger Lime Soup
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
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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.
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Lower the heat, cover the pot, and let everything simmer until the vegetables are soft enough to mash with a spoon.
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Carefully blend the soup in batches until smooth, then return it to the pot.
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Mix in the heavy cream, butter, salt, pepper, and a light pinch of cayenne. Let it warm slowly so the flavors settle together.
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Stir in the lime juice, taste, and adjust the seasoning to your preference.
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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.
soup
