Shredded Carrot And Parsnip Curry Soup

By Food52
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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 teaspoons 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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