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Carrot-Parsnip Ginger-Lime Soup

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.

Carrot Parsnip Ginger Lime Soup makes a great meal

This soup needs to be on everyone’s table this holiday season.

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.

Carrot Parsnip Ginger Lime Soup raw vegetables
It’s hard to imagine that these bleak looking ingredients make up the body of this soup; carrots, parsnips and ginger root.

Carrot Parsnip Ginger Lime Soup the soup
Veggies chopped up and added to chicken broth and coconut milk, a quick simmer and they are ready to go into the blender.

Carrot Parsnip Ginger Lime Soup for dinner
Promise me you’ll make this soup this season. You don’t want to disappoint my husband.

Carrot Parsnip Ginger Lime Soup the bowl
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 is a perfect soup for the Fall season

Carrot Parsnip Ginger Lime Soup

Print Recipe

Carrot-Parsnip Ginger-Lime Soup

Recipe from: Created by Cathy Pollak for NoblePig.com. | Serves: 10-12 cups

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:

  1. Parsnip, Carrot and Lentil Soup
  2. Roasted Parsnip Carrot and Garlic Soup
  3. Roasted Carrot and Parsnip Soup with Lemon-Ginger Cream
  4. Spicy Carrot and Parsnip Soup

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Comments

  11. 5 stars
    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!

    Reply

    • Hmmm..that’s a tough one because it’s hard to replace the mouthfeel of heavy cream with anything that’s flavorless..which is what makes this recipe so delicious and satisfying. You could try unsweetened coconut milk, but it will change the flavor.

      Reply

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