Melt the butter and oil in a large pan over a low to medium heat.
Add the chilli, garlic, onion and parsnips mixing well.
Sweat the vegetables under a lid for 10 minutes, stirring a couple of times.
Turn up the heat and add the ground cumin and mild curry powder stirring for a couple of minutes.
Add the stock and seasoning.
Bring to the boil, lower the heat to a simmer and cook under a lid for 30 minutes.
Remove from the heat.
Add the coconut milk and coriander before blending the soup (adjusting seasoning if necessary).
Re-heat and serve with chopped coriander leaves to garnish and flat or crusty bread.