gently saute one roughly chopped large onion, and some chopped garlic (how much is up to you) in a large lump of butter - about 50g - for about five minutes. Do this in a large saucepan to save washing up.
grind up some cumin seeds, coriander seeds, turmeric and fenugreek in a pestle and mortar, or I suppose you could cheat and use curry powder. Sling this in with the onion and garlic and stir it about.
add about 2 pints (yes, I know, but I can't really do metric volume) of vegetable stock, and bring to the boil. Then add some creamed coconut - I cut about a 1" block from the bar, and chopped it up.
peel and slice about 500g of parsnips, and sling them in too. Bring it all back to the boil, and simmer for 20 minutes or so, or until the parsnips are soft.
then put the lot through a liquidiser, reheat, and enjoy. We ate it with onion/poppy seed bagels and cream cheese. And very nice it was too.