Ginger Carrot Parsnip Soup

Came up with this soup the other day and it was so good I wanted to share.

• Ready In: 1 hr
• Serves: 4
• Yields: 4 bowls

Ingredients

• 1  tablespoon  oil
• 1  medium onion, chopped
• 3  garlic cloves, chopped
• 2  tablespoons fresh ginger, peeled and grated
• 1  teaspoon cumin
• 1⁄2 teaspoon  coriander
• 1⁄4 teaspoon cayenne pepper (optional)
• 3  medium carrots, cut into 1-inch pieces
• 3  medium parsnips, cut into 1-inch pieces
• 1 (15 ounce) can chicken broth or 1 (15 ounce) can vegetable broth
• 1 (15 ounce) can coconut milk
• 1⁄2 lemon, juice of
•  salt
•  pepper

Directions

1. Heat oil in a large saucepan over medium-high heat. Add onion and sautee until tender (about 10 minutes).
2. Add garlic and ginger, sautee for another minute.
3. Add spices and stir to coat.
4. Add carrots, parsnips, and broth and bring to a boil. Reduce heat and simmer until carrots and parsnips are tender (about 30 minutes).
5. Puree mixture in a blender or food processor.
6. Return to saucepan and slowly stir in coconut milk over medium heat.
7. Add lemon juice, salt, and pepper to taste.