Soups

December 9, 2021

Carrot Parsnip Ginger Lime Soup

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!

Ingredients assembled for Carrot Parsnip Ginger Lime Soup
Assemble your ingredients.

Stages of prepping and sautéing vegetables and spices for the soup.
Prep your veggies, then saute onions, then garlic, ginger, and lime zest, then spices.

Stages of simmering the vegetables and pureeing the soup.
Simmer vegetables until tender, then puree the soup until smooth. Stir in the coconut milk and lime juice to finish.

A bowl of Carrot Parsnip Ginger Lime Soup garnished with crushed peanuts, cilantro, and sweet chili sauce.
Garnish Carrot Parsnip Ginger Lime Soup with crushed peanuts, cilantro, and sweet chili sauce.

Carrot Parsnip Ginger Lime Soup

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!

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

35

min

total:

45

min

Ingredients

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)

Instructions

  1. In a large heavy-bottom pot (such as a Dutch oven) over medium heat, melt the coconut oil. Add the diced onion and saute until translucent, about 5-7 minutes. 
  2. Add the garlic, ginger, and lime zest, and saute until fragrant, about one minute. 
  3. Add the salt, ginger, turmeric, and pepper, and saute about 30 seconds. 
  4. Add the diced carrots and parsnips to the pot, followed by the vegetable broth. Scrape the bottom of the pot to remove any stuck bits. 
  5. Cover the pot and bring to a boil. Reduce the heat to medium-low and simmer about 25 minutes, until carrots and parsnips are tender.
  6. Remove the pot from the heat, and use an immersion blender to puree the soup. (Or alternately, puree the soup in batches in a blender.) 
  7. Return to pot to the stove on low heat, and add the can of coconut milk and the juice from the two limes to the soup, and stir until combined and heated through, about 2 minutes. 
  8. Serve soup hot, garnished with chopped cilantro, crushed peanuts, and/or sweet chili sauce. 
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February 28, 2024
Elisabeth
Worked great and made tons of leftovers!