Shredded Carrot And Parsnip Curry Soup

• 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

1. Peel the carrots, parsnips, and ginger. Shred them in a food processor. Mince the garlic.
2. Over medium heat, warm the oil in a soup pot. Stir in the brown rice and saute for a couple minutes until it starts to smell toasted. Add in the spices and garlic and saute for about a minute. Add the shredded vegetables and ginger and stir for a few minutes until well coated with spices. Add the coconut milk and vegetable broth. Bring to a simmer, then turn the heat to low and cook, partially covered, for 45 minutes to an hour until the rice is soft. Adjust seasonings.
3. Serve the soup with lime slices and cilantro leaves for garnish.

carrots, parsnips, ginger, garlic, brown rice, neutral oil, ground cumin, curry powder, paprika, cayenne, coconut milk, vegetable broth, salt, lime, cilantro

Taken from food52.com/recipes/9585-shredded-carrot-and-parsnip-curry-soup (may not work)