Melt 2T butter in soup pan & add 5 finely chopped shallots, 1t ground coriander, 1t ground cumin, 1 small dried red chilli, 1t turmeric, 1t ground cardamom. Cook over low heat for 5m.
Add 2 large peeled & chopped parsnips.
Put a piece of baking paper on the surface of the veges & put the lid on the pot.
After 10m, stir in 1T flour, cook 1m and then stir in 1L stock.
Simmer for 20m stirring occasionally.
Cool & blend until smooth.
Return puree to pan and add 200ml coconut cream, s&p.