Heat olive oil in a large saucepan. Add the finely chopped onion, crushed garlic, garam masala, turmeric and ginger. Gently fry until onion are soft.

Peel the leeks, parsnips and potato. Cut in small slices.

Add the vegetables to onion mixture. Top with the vegetable stock. Bring to boil then simmer covered for around 20 minutes until vegetables are cooked.

Liquidise soup. Add the coconut milk and lemon juice. Season to taste.

Serve with fresh chopped coriander on top plus some roasted coconut flakes.