This started off as Carrot Ginger soup but quickly moved into something more depth. The only thing I don’t like about this so far is how thick it is. Imagine a thick and somewhat coarse tomato soup. That’s the consistency of it. It’s not bad, but I may use more water next time.
3T minced ginger
1-1.5 c diced vidalia onion
1 lb parsnips
1.5 lb carrots
2 medium sized gold potatoes
2 cans coconut milk
2T fresh squeezed lemon juice – 1 lemon
1tsp sea salt
1 tsp curry (1/2 with base, 1/2 at end)
Fresh cilantro or basil
Peel and dice the carrots, parsnips, and potatoes
Peel and mince ginger, dice onions
Sautée ginger and onions in good amount of olive oil
Add a 1/2 tsp of curry to the base
When onions are translucent, add the following:
All carrots, parsnips, and potatoes
Both cans of coconut milk
2-3 c water
Bring to a bubble and then simmer for 10-15 or until they are soft
Process in batches or use an immersion blender until everything is blended down
Add salt, curry, and lemon juice
Stir and serve or let chill and refrigerate.
Serve warm with some cilantro.