This Carrot Parsnip Ginger Lime Soup comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! You can easily switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of those odds and ends before they go bad. Seriously, it’s such a flexible recipe that you’ll find yourself making it on repeat!
What You Need for This Carrot Parsnip Ginger Lime Soup
1 lb carrots: Peeled and chopped into coins. Carrots add a natural sweetness that pairs wonderfully with the spicy ginger.
1 lb parsnips: Peeled and chopped into coins. Parsnips bring a lovely earthy flavor that rounds out the soup beautifully.
1-1/2″ piece ginger root: Peeled and chopped. This is where the magic happens! Ginger gives the soup a warm zing that you’ll absolutely adore.
3 (14.5 oz) cans low-sodium chicken broth: You could use vegetable broth if you’re going for a vegetarian option, totally your call!
1 (13.5 oz) can lite coconut milk: This gives the soup a luscious creaminess without being too heavy.
1 cup heavy cream: For extra creaminess! You can swap this for more coconut milk if you want to keep it dairy-free.
2 tablespoons butter: Because butter makes everything better, am I right?
1 teaspoon table salt: Season it up!
1 teaspoon coarse ground black pepper: Freshly ground is always better.
1/4 teaspoon cayenne pepper: This gives the soup a nice warmth without making it too spicy.
Juice of three limes: This adds a refreshing tang that perfectly balances the sweetness of the carrots and parsnips.
Chives for garnish: Chives add a pretty pop of color and a mild onion flavor.
How to Make Carrot Parsnip Ginger Lime Soup
Prep Your Veggies (5 mins): Start by peeling and chopping the carrots and parsnips into coins. You want them to be similar in size to ensure even cooking. And don’t skimp on the ginger, chop that bad boy into small pieces too!
Combine and Boil (10 mins): In a large, heavy-bottomed pot, add the chopped carrots, parsnips, ginger, chicken broth, and coconut milk. Bring it all to a boil, and trust me, your kitchen is about to smell amazing!
Simmer Away (15 mins): Once it’s boiling, cover the pot and let it simmer on low heat for about 10 to 15 minutes. You’re looking for the veggies to be fork-tender.
Blend It Up (5 mins): Carefully puree the carrot-parsnip mixture in batches in your blender. If you’re nervous about hot soup splattering, make sure to let it cool a bit before blending. Pour the pureed goodness back into the pot over low heat.
Add Creaminess (5 mins): Stir in the heavy cream, butter, salt, black pepper, cayenne, and lime juice. The soup should be vibrant and creamy at this point, so stir it all up and savor that aroma!
Garnish and Enjoy: To serve, ladle the soup into bowls and sprinkle some chopped chives on top.
And voilà! You’ve just whipped up a comforting bowl of Carrot Parsnip Ginger Lime Soup that’s not only easy but also loaded with flavor!
If you loved this Carrot Parsnip Ginger Lime Soup, be sure to check out my Broccoli Cheddar Soup or my Best Soup Recipes Guide!
Why This Recipe Works
Quick & Easy
This soup comes together in under 30 minutes. Who doesn’t need a quick and easy recipe to keep in their back pocket for busy weeknights? Seriously, it’s a lifesaver!
One Pot
The beauty of this recipe is that everything happens in one pot. Less cleanup means more time to enjoy your cozy meal with loved ones.
Budget-Friendly
Using affordable, everyday ingredients like carrots and parsnips keeps this recipe light on the wallet, perfect for families!
Comfort Food
This soup is loaded with tons of flavors, earthy, sweet, creamy, and just a hint of spice from the cayenne. It’s so soul-soothing!
Customizable
Use whatever ingredients you have! This recipe is super forgiving. Got some wilted greens? Toss ’em in! Leftover veggies from last night? Bring ’em on!
Serving and Storage Tips
How to Serve This Soup
I love serving this Carrot Parsnip Ginger Lime Soup with crusty bread or alongside a fresh salad. It’s a complete meal all on its own, but those additions just take it to the next level!
Storage
This soup can be stored in the refrigerator for up to 4 days, if it even lasts that long!
Reheating Instructions
You can reheat the soup easily on the stovetop over low heat, stirring occasionally until warm. You might want to add a splash of water or extra broth if it thickens up too much in the fridge.
Freezer Friendly?
Yes! This soup freezes beautifully. Just allow it to cool completely before transferring it to freezer-safe bags or containers. It will keep well for about 3 months. Thaw in the fridge overnight before reheating.
So, what are you waiting for? With this Carrot Parsnip Ginger Lime Soup, you’re just a whisk away from a cozy dinner that will become a staple in your household.
Enjoy! And for more recipes, follow us on Pinterest.
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Carrot Parsnip Ginger Lime Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy one-pot soup made with carrots, parsnips, and a zesty ginger-lime twist. Perfect for weeknight dinners!
Ingredients
- 1 lb carrots, peeled and chopped into coins
- 1 lb parsnips, peeled and chopped into coins
- 1–1/2-inch piece ginger root, peeled and chopped
- 3 (14.5 oz) cans low-sodium chicken broth (or vegetable 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
Instructions
- Prep your veggies: Peel and chop the carrots and parsnips into coins. Chop the ginger into small pieces.
- Combine and boil: In a large pot, add the chopped carrots, parsnips, ginger, chicken broth, and coconut milk. Bring to a boil.
- Simmer away: Cover and let simmer on low heat for about 10 to 15 minutes until the veggies are fork-tender.
- Blend it up: Puree the mixture in batches in a blender, then return it to the pot over low heat.
- Add creaminess: Stir in the heavy cream, butter, salt, black pepper, cayenne, and lime juice.
- Garnish and enjoy: Ladle the soup into bowls and sprinkle with chopped chives.
Notes
Customize the soup by adding leftover veggies or herbs. It pairs well with crusty bread or a fresh salad.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 40mg