½ to 1tsp.garam masala (or more, to get very irrational)
1cupcoconut milk (or more, if you like a thinner soup)
2cupschicken or vegetable stock or broth
Salt & pepper to taste
Pre-heat oven to 350 degrees. Place parsnips into a roasting pan, drizzle with olive oil and season with salt and pepper. Roast parsnips until soft, no more than 30 minutes. Mid-way through cooking, shake pan a bit to prevent sticking.
Place parsnips into a blender or food processor with one cup of broth or stock. Puree until smooth. Transfer parsnip mixture to medium pot over medium-low heat and add butter, stirring to combine. Stir in remaining one cup of broth/stock and coconut milk. Add garam masala and ginger. If you like a thicker soup, you can stop here, but make sure to adjust the seasonings to your liking first. If you prefer a silkier soup, return the mixture to a blender or use an immersion blender to smooth it out, adding a couple tablespoons of either coconut milk or stock in the process.
*Ginger Tip: Freeze ginger in 3 inch chunks and grate when needed. This makes it a lot easier to deal with as peeling fresh ginger is a pain in the ass.