Carrot, Ginger, and Potato soup

My body can always use a natural immunity boost and this soup is one simple and delicious way to get it. It’s loaded with vegetables and spices to leave you feeling fueled.

INGREDIENTS

Large Carrots (5, skin on, roughly chopped)
Parsnips (3, skin on, roughly chopped)
Red Potatoes (3, skin on, roughly chopped)
Fresh Ginger Root (2 inch piece with skin peeled off, chopped)
Garlic Infused Olive Oil (2 TBS)
Turmeric (1 tsp)
Smoked Paprika (1 tsp)
Salt (1 tsp)
Ground Ginger (1 tsp)
Green Chilis (1 TBS)
Low Sodium Vegetable Stock (16 oz.)
Unsweetened Canned Coconut Milk (1 can)
Lime Juice (1 lime)

MAKE

Heat garlic infused olive oil in a large pot over medium heat.
Add ginger, spices, and green chilis; stir until fragrant (about 4 minutes).
Add carrots, parsnips, and potatoes; stir to coat in spices for 4 minutes.
Pour vegetable stock and coconut milk into the pot; stir and bring to a boil.
Once boiling, immediately reduce heat to a simmer; let soup sit for 15-20 minutes.
Remove from heat and use an immersion blender to blend soup. If you don’t have an immersion blender, let the soup cool and add to a blender to blend.
Serve topped with a drizzle of garlic olive oil and cilantro and a side of sourdough baguette.