Heat oil. Add onion, garlic and ginger. Saute for a few minutes until softened.
Add celeriac, parsnip and 6 cups of the water. Bring to a boil. Reduce to a high simmer and cook for 30 minutes, until vegetables are cooked through. Remove from heat. Using an immersion blender, puree well.
Return to heat and add coconut milk, remaining water and the rest of the ingredients. Cook for another 5 minutes on low heat.
Serve warm.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!