Description
A quick and easy one-pot soup made with carrots, parsnips, and a zesty ginger-lime twist. Perfect for weeknight dinners!
Ingredients
Scale
- 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