Shredded Carrot and Parsnip Curry Soup
Ingredients
- 4 carrots
- 3 parsnips
- 2 inch chunk of ginger
- 2 cloves garlic
- 1/3 cup brown rice
- 3 tablespoons neutral oil such as grape seed
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 3/4 teaspoon paprika
- 1/4 teaspoon cayenne
- 15 ounces coconut milk (1 can)
- 4 cups vegetable broth
- 1 pinch salt, to taste
- 1 lime
- 1 bunch cilantro
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