Carrot-Parsnip Ginger-Lime Soup

• Gluten free

• Produce

  • 1 lb Carrots
  • 1 Chives
  • 1 1/2 piece Ginger, root
  • 3 Limes, juice of
  • 1 lb Parsnips

• Canned Goods

  • 3 (14.5 oz cans Chicken broth, low-sodium
  • 1 (13.5 oz can Coconut milk, lite

• Baking & Spices

  • 1 tsp Black pepper, coarse ground
  • 1/4 tsp Cayenne pepper
  • 1 tsp Table salt

• Dairy

  • 2 tbsp Butter
  • 1 cup Heavy cream

Found on noblepig.com

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.