1 Tablespoon extra virgin olive oil

1 yellow onion coarsely chopped

3 cups coarsely chopped parsnip (about 1 pound)

3 cups coarsely chopped carrots (about 1 pound)

6 cups water, stock (vegetable or chicken) or a mixture

4 kaffir lime leaves or zest of 2 limes

Salt and pepper to taste

Chopped cilantro or sprouts for garnish


Heat olive oil in a stockpot over medium heat. Add chopped onions and cook until opaque. Add parsnip, carrots, and lime zest or leaves, and stir the mixture.

Add liquid and bring to a boil.

Reduce heat, cover the pot and simmer until vegetables are soft, about 45 minutes.

Use an emersion blender in the pot or transfer to a blender to puree in small batches. Hot liquids can cause the top to fly off the blender so hold it down and make sure to not overfill it.

Season with salt and pepper. Garnish with chopped cilantro or a pinch of sprouts.

You can freeze this dish or enjoy over a few days. If it gets too thick, add more stock or water.