Step 1

In a large, deep pot heat coconut oil on medium heat. Add the curry powder to fry for about 30 seconds, then stir in the onions and garlic. Cook until translucent, about 3 minutes. Add parsnips and carrots along with the bouillon cube and coconut milk. Bring to a simmer, and cook covered until vegetables are well cooked, about 15 minutes. Season to taste with more curry powder (start with 1 tsp), and the other half of the bouillon cube if necessary. Allow the soup to cool a bit before transferring it in batches to a blender/Vitamix to puree. If you have an immersion blender, use that to puree.

Step 2

Serve the pureed soup warm with a sprinkling of pumpkin seeds, black pepper, and cayenne for those who like a little more heat.