In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 chopped onion and 2 cloves of minced garlic. Sauté for 3-4 minutes until the onion is translucent.

Add 4 chopped carrots and 2 chopped parsnips, stirring well. Sauté for about 5 minutes.

Pour in 4 cups of vegetable broth. Increase heat to bring to a boil, then reduce heat to low and let simmer for 20 minutes.

Remove from heat and blend until silky smooth using an immersion blender.

Return the blended soup to pot over low heat, stir in 1 cup of coconut milk or cashew cream.

Serve warm, garnished with chili flakes or a drizzle of olive oil.