Carrot Parsnip Ginger Lime Soup takes seasonal fall vegetables and brightens them up with a splash of tropical flavors from ginger, lime, and coconut. An unexpected soup to liven up dark winter days!
If you’re looking for a fun new soup to try, look no further. I love the sweetness from the carrots, earthy spice of the parsnips, sweet heat from the ginger, and tartness of the lime. The coconut milk makes everything rich and creamy. And then the garnishes take this soup over the top! Playing on the Thai-inspired flavors, I like to garnish this soup with crushed peanuts, cilantro leaves, and sweet chili sauce. Not only do they add flavor, but also texture to this smooth, silky soup.
I’ve always wanted to serve a soup course at a party in shot glasses or small glasses, and I think this would be a really fun one to do that with! I also think soup shooters would make a fun appetizer at a holiday party. This Carrot Parsnip Ginger Lime Soup would bring some fresh new flavors to the spread!
Carrot Parsnip Ginger Lime Soup takes seasonal fall vegetables and brightens them up with a splash of tropical flavors from ginger, lime, and coconut. An unexpected soup to liven up dark winter days!
2 Tbsp. coconut oil
1 small yellow onion, diced
4 cloves garlic, minced
2 Tbsp. fresh ginger root, minced
Zest and juice of 2 limes
1 1/2 tsp. kosher salt
1 tsp. ground ginger
1 tsp. ground turmeric
1/2 tsp. ground black pepper
4 large carrots, diced
4 large parsnips, diced
4 cups low-sodium vegetable broth
1 can full-fat coconut milk
Chopped cilantro, crushed peanuts, sweet chili sauce (optional, for garnishing and serving)
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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