Add the chopped onions and garlic to a pot containing 4cm of cold water and cook over a low heat for 5-6 minutes until the onions are soft. Add more water if the water dries up.
Add the parsnips, potatoes, curry powder, stock and chilli. Bring to a boil then turn the heat down and simmer with the lid on for 20 - 25 minutes until the parsnips and potatoes are cooked through.
Stir the coconut cream into the soup then remove from the heat.
Blend with a hand blender until smooth and creamy.
Serve into warm soup bowls or put into containers to cool before putting into the freezer or the fridge to have later.