2 T. butter
1 1/2 T. ginger, grated
1/4 t. cayenne pepper
1/4 t. allspice
1/4 t. cumin
1/2 t. coriander, ground
3/4 cup onion, sliced
3/4 cup parsnips, peeled and sliced
4 cups carrots, scrubbed, sliced
1/2 cup celery, sliced
1 1/2 t. kosher salt
1/4 t. pepper, freshly ground
1/4 c. red lentils
1/4 cup basmati (or jasmine rice)
7 cups chicken stock (or vegetable stock)
3/4 cup coconut milk
2 T. lime juice
1. In a 3 qt. saucepan, melt the butter over a low flame. Stir in the ginger and spices and cook for 1 minute. Add the onions, parsnips, carrots, and celery. Season to taste with salt and pepper. Raise the flame to medium and cook for 10 to 12 minutes. Soften but do not brown the vegetables.
2. Stir in the lentils and rice, mixing until well combined with the veggies. Add the stock and bring to a boil. Lower the heat, cover the pot and simmer for 30 minutes until the veggies and rice are tender. Puree the soup in a blender until smooth.
3. Return the soup to the saucepan, bring back to a boil, and stir in the coconut milk and lime juice. Cook for 1 more minute and serve.