Thai Curry Carrot Ginger Soup

1. In a large pot, heat oil over medium high heat. Add in onion and garlic, stir to combine.
2. Pour in your ginger, spices and curry paste and mix well. Let cook until fragrant.
3. Add in your carrots and parsnips and coat in onion and spice mixture.
4. Pour in stock and coconut milk. Bring to a boil, cover and reduce heat. Simmer for 30 minutes.
5. Working in batches, place your soup in the blender and blend until smooth. If it still feels a bit think you can thin with a bit of extra stock.
6. Serve topped with peanuts, cashews, cilantro, golden raisins and a sprinkle of lime.