Thai Carrot Cream Soup

Creamy, elegant, decadent and invigorating is the description I can give to this soup. It  goes very well with beet salad, and a fresh green salad. This really is all you need to feel satisfy. You can also change the amount of carrots with beets, parsnips or sweet potatoes. At the end is a rich soup that satisfy all doshas.

Ingredients:
3 big organic carrots
1 large parsnips
1 cup of water

1 cup of organic coconut milk
3 tsp of ginger and lime sauce
salt

Procedure
Cut and cook the carrot  in one cup of water until soft. Blend with the rest of the ingredients until forming a desire soup consistency, add more ginger lime sauce if necessary. Serve immediately.