2 tablespoons butter

1 1/2 tablespoons grated fresh ginger

1/4 teaspoon cayenne

1/4 teaspoon allspice

1/4 teaspoon cumin

1/2 teaspoon curry

1/2 teaspoon ground coriander seeds

3/4 cup sliced onions

3/4 cup peeled and sliced parsnips

4 cups scrubbed and sliced carrots

1/2 cup sliced celery

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup red lentils

1/4 cup basmati rice

7 cups vegetable stock or water

3/4 cup coconut milk

2 tablespoons lime juice

In a 3-quart 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. Add the salt and pepper. Raise the flame to medium and cook for 10 to 12 minutes. Soften but do not brown the vegetables.

Stir in the lentils and basmati rice, mixing until well combined with the vegetables. Add the stock (or water) and bring to a boil. Lower the heat, cover the pot, and simmer for 30 minutes, until the vegetables and rice are tender. Puree the soup in a blender until smooth.

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.

Serves 6.