Carrot Parsnip Ginger Lime Soup

A vibrant and flavorful soup that combines the earthy sweetness of carrots and parsnips with the zing of fresh ginger and lime. The coconut milk adds creaminess, making it a comforting and nourishing dish.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 lb parsnips, peeled and chopped
• 2 inches fresh ginger, peeled and minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 lime, juiced
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced

Instructions:

In a large pot, heat olive oil over medium heat

Add diced onions and minced garlic, saut until softened

Add chopped carrots, parsnips, and minced ginger to the pot

Stir well

Pour in vegetable broth and bring the mixture to a boil

Reduce heat, cover, and simmer for 20-25 minutes or until vegetables are tender

Using an immersion blender, blend the soup until smooth

Stir in coconut milk and lime juice

Season with salt and pepper to taste

Simmer for an additional 5 minutes to allow flavors to meld

Serve hot, garnished with a drizzle of coconut milk and a sprinkle of fresh cilantro or parsley