Carrot Parsnip Ginger Lime Soup

2 Tbsp. coconut oil

1 small yellow onion, diced 

4 cloves garlic, minced

2 Tbsp. fresh ginger root, minced

Zest and juice of 2 limes

1 1/2 tsp. kosher salt

1 tsp. ground ginger

1 tsp. ground turmeric

1/2 tsp. ground black pepper

4 large carrots, diced

4 large parsnips, diced

4 cups low-sodium vegetable broth

1 can full-fat coconut milk

Chopped cilantro, crushed peanuts, sweet chili sauce (optional, for garnishing and serving)

1. In a large heavy-bottom pot (such as a Dutch oven) over medium heat, melt the coconut oil. Add the diced onion and saute until translucent, about 5-7 minutes. 
2. Add the garlic, ginger, and lime zest, and saute until fragrant, about one minute. 
3. Add the salt, ginger, turmeric, and pepper, and saute about 30 seconds. 
4. Add the diced carrots and parsnips to the pot, followed by the vegetable broth. Scrape the bottom of the pot to remove any stuck bits. 
5. Cover the pot and bring to a boil. Reduce the heat to medium-low and simmer about 25 minutes, until carrots and parsnips are tender.
6. Remove the pot from the heat, and use an immersion blender to puree the soup. (Or alternately, puree the soup in batches in a blender.) 
7. Return to pot to the stove on low heat, and add the can of coconut milk and the juice from the two limes to the soup, and stir until combined and heated through, about 2 minutes. 
8. Serve soup hot, garnished with chopped cilantro, crushed peanuts, and/or sweet chili sauce.