Heat medium/large sized soup pot over medium heat. Add coconut oil, leeks, onions, celery and garlic, sauted for 5-8 minutes until vegetables are softened
Add curry powder and ginger, saute for a few more minutes , stirring to incorporate into the vegetables and brown slightly, being careful not to burn the spices
Add coconut milk, stock, sweet potato and parsnips, stir. Bring soup to a boil, turn down heat to a simmer, cover and cook for 30-40 minutes until vegetables are soft and cooked through.
Puree soup in batches until smooth and creamy in a blender or use an immersion style blender to puree the soup.
Taste and adjust seasonings as needed adding salt and pepper. (this step will vary depending on what type of stock you used).
Serve soup hot as is or with additional toppings.
This soup freezes well too!