3 parsnips, peeled

3 carrots, peeled

6 cups (1.5 litres) chicken broth

1/3 cup (75 ml) soy sauce

3 cloves garlic, finely chopped

1 tablespoon (15 ml) chopped fresh ginger

Tabasco sauce, to taste

1 onion, cut into thin strips

2 green onions, sliced on the bias

Fresh cilantro leaves

Lime wedges

With a vegetable peeler, peel the parsnips and carrots down to the core to obtain about 750 ml (3 cups) of shavings of each.

In a saucepan, bring the broth, soy sauce, garlic, ginger and Tabasco sauce to a boil. Add the onion and shavings. Bring to a boil and simmer for 5 to 7 minutes or until the vegetables are tender.

Pour the hot soup into 4 warm bowls. Garnish with green onion and cilantro. Serve with lime wedges.

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