Step 1

Stir chile, cilantro, oil, ginger, lemon juice, salt, and cumin in a small bowl to combine. Let sit at room temperature while you make the soup.

Step 2

Cook onion, garlic, ginger, and oil in a large Dutch oven or other heavy pot over medium, stirring occasionally, until onion is soft and golden brown, 12–15 minutes. Sprinkle in curry powder, garam masala, coriander, cumin, cayenne, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and cook, stirring constantly, until fragrant, about 3 minutes. Add parsnips and carrot and stir to coat with spices. Pour in broth and coconut milk, then increase heat to medium-high and simmer until vegetables are tender, 20–25 minutes. Remove from heat and add spinach; stir until wilted.

Step 3

Working in batches, purée soup in a blender until smooth. (Or, use an immersion blender and blend soup directly in pot.) Return soup to pot and reheat over medium-low, stirring and adding more water to thin if needed. Taste and season with more salt.

Step 4

Ladle soup into bowls and spoon cilantro salsa over.Do ahead: Soup (without salsa) can be made 2 days ahead. Let cool; cover and chill. Reheat soup over medium-low, adding water to thin as needed.