Carrot Parsnip Ginger Lime Soup

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Difficulty: Beginner
Servings: 9
Calories: 180
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
  • 1 pound carrots, peeled and chopped (about 3 cups)
  • 1 pound parsnips, peeled and chopped (about 3 cups)
  • 1 tablespoon fresh ginger, peeled and sliced
  • 6 cups chicken or vegetable broth
  • 1 can coconut milk, about 13 to 14 ounces
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon fine salt
  • 1 teaspoon black pepper
  • 1 pinch cayenne pepper
  • Juice of 2 to 3 limes
  • 2 tablespoons chopped chives for serving
Instructions
  1. 1
    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.
  2. 2
    Lower the heat, cover the pot, and let everything simmer until the vegetables are soft enough to mash with a spoon.
  3. 3
    Carefully blend the soup in batches until smooth, then return it to the pot.
  4. 4
    Mix in the heavy cream, butter, salt, pepper, and a light pinch of cayenne. Let it warm slowly so the flavors settle together.
  5. 5
    Stir in the lime juice, taste, and adjust the seasoning to your preference.
  6. 6
    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.

Keywords: soup
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