Comforting and creamy Carrot-Parsnip Ginger-Lime Soup needs to grace your table this Fall and Winter season. It makes the perfect appetizer or starter course, but is filling enough as a main dish. You are going to love the zing of the lime juice in this one.
My husband said this soup needs to be on everyone’s table this holiday season. That’s big for him. BIG. He doesn’t just make those type of blanket statements, so I was a little shocked. However, he’s right…it’s that good. This soup is really that good.
If parsnips are not something you regularly eat, you really need to add them into your meals. They are amazing in soup and equally fantastic when roasted with salt and pepper. They are honestly my favorite root vegetable.
It’s hard to imagine that these bleak looking ingredients make up the body of this soup; carrots, parsnips and ginger root.
Veggies chopped up and added to chicken broth and coconut milk, a quick simmer and they are ready to go into the blender.
Promise me you’ll make this soup this season. You don’t want to disappoint my husband.
The chives are garnish, but don’t leave them out. They add this savory, onion flavor you don’t want to miss out on.
Carrot-Parsnip Ginger-Lime Soup
Ingredients
- 1 lb carrots, peeled and chopped into coins
- 1 lb parsnips, peeled and chopped into coins
- 1-1/2" piece ginger root, peeled and chopped
- 3 (14.5 oz) cans low-sodium chicken broth
- 1 (13.5 oz) can lite coconut milk
- 1 cup heavy cream
- 2 Tablespoons butter
- 1 teaspoon table salt
- 1 teaspoon coarse ground black pepper
- 1/4 teaspoon cayenne pepper
- juice of three limes
- chives for garnish, chopped
Directions
- Add carrots, parsnips, ginger root, chicken broth and coconut milk to a large heavy bottomed pot. Bring to a boil. Cover and simmer over heat for 10-15 minutes or until carrots and parsnips are softened.
- Puree carrot-parsnip mixture in a blender in two batches and pour contents back into soup pot over low heat. Stir in cream, butter, salt, black pepper, cayenne and lime juice. Garish with chopped chives.
Other Carrot-Parsnip Soups recipes you might enjoy:
- Parsnip, Carrot and Lentil Soup
- Roasted Parsnip Carrot and Garlic Soup
- Roasted Carrot and Parsnip Soup with Lemon-Ginger Cream
- Spicy Carrot and Parsnip Soup
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Michelle @ The Last Food Blog says
That soup sounds really delicious! Thanks for sharing my Spicy Carrot and Parsnip soup 🙂
Cathy says
You’re welcome.
sarah k @ the pajama chef says
this soup sounds SO intriguing! i love parsnips but the ginger-lime combo in soup is new for me. this summer i had a vanilla goat cheese parsnip soup…i need to recreate that AND try this soup! yum!!
Erin @ Texanerin Baking says
My husband’s the same way so I know how huge that is! Guess I need to try it out. 🙂
Katerina @ diethood .com says
Yummy! This is the perfect soup for fall!! Can’t wait to try it!!
Anna @ Crunchy Creamy Sweet says
Oooo! This sounds like a perfect fall soup. I am a huge parsnip fan and I can’t wait to try it!
Dee says
This soup sounds amazing — love the flavors!
Stephanie says
This sounds wonderful. I have a house full of sick little ones and this looks perfect!
Krista says
What a delicious combination!
Patricia @ Grab a Plate says
Such a pretty soup that sounds delicious! I love the added ginger and lime – great touch!
Liz says
My daughter is a vegetarian. Do you think using vegetable broth would alter the flavor too much?
Cathy says
It will be fine.
Margaret M Hull says
This soup is almost indescribably sublime. Its creamy texture, the sweetness of the root vegetables, the tang of the lime, and subtle spiciness of the cayenne & black peppers blend together into culinary heaven. It’s now our family of three’s favorite soup by far, and just yesterday, a guest who doesn’t “like ginger” flipped over it. I substitute Imagine Food’s delicious Vegetarian No-Chicken Broth to make the soup vegetarian, and double the recipe so there will be enough for everyone to have seconds, for friends to try, for leftovers. Still, it’s usually gone in two days. I may have to start tripling that recipe!