This carrot ginger soup gets its delicious flavors from a medley of roasted carrots, spicy fresh ginger and creamy coconut milk. It's healthy, easy to make, and also vegan, dairy free, paleo and whole 30 compliant.
Slice carrots and parsnip on a diagonal, into large pieces - about 1.5 inch thick.
In a large bowl, toss carrots, parsnip, and garlic with avocado oil, and spices (coriander, cinnamon, and Aleppo pepper), mix until lightly coated. Transfer the coated vegetables onto a parchment-lined baking sheet. Roast for about 30 minutes or until the carrots are caramelized.
In a dutch oven (or a pot), over medium heat, heat about 1 tablespoon olive oil. Add leeks and celery. Mix and cook until softened, 4-5 minutes. Add grated ginger and Vadouvan seasoning (if using), mix until combined.
Add oven-roasted carrots, garlic, and parsnip to the dutch oven, and combine with a spatula. Add a few sprigs of thyme. Add coconut milk and 2.5 to 3 cups of water or vegetable stock (See Note for more details on the liquid). Add kefir lime leaves and carrot tops, for extra flavor. Bring to a gentle boil, season with salt to your liking (about 2 teaspoon).
Reduce the heat to med/low and cook for about 7-10 mintues to incorproate all the flavors.
Remove carrot tops, kefir lime leaves. Use a hand blender to puree the soup. Ready to serve. See notes for serving suggestions.
Note on Liquid: The amount of water to be used depends on if you're using a carton (8.5 oz) or a can (13.5 oz) of coconut milk. In total, you should have about 4 cups of liquid (water/stock and coconut milk). Also, depending on your preferred consistency, use less water for a thicker soup or more for a thinner soup.Serving Suggestions:Drizzle some extra virgin olive oil and garnish with fresh herbs like parsley, cilantro, or microgreens. Sprinkle with pumpkin seeds or toasted sunflower seeds. Or serve with homemade sourdough croutons.