Heat a large pot over medium heat and add a tablespoon of olive oil. Once the oil is hot, add the minced garlic and grated ginger. Sauté for a minute until fragrant.

Add the chopped onion to the pot and cook until translucent. This should take around 5 minutes.

Next, add the chopped carrots and parsnips to the pot. Stir well to coat the vegetables with the aromatic garlic, ginger, and onion mixture.

Pour in the coconut milk and water. Stir in the mixed herbs and season with salt and pepper to taste.

Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes until the carrots and parsnips are tender.

Once the vegetables are cooked, use an immersion blender or a regular blender to puree the soup until smooth and creamy.

Taste the soup and adjust the seasoning if needed. If the soup is too thick, you can add more water to achieve the desired consistency.

Serve the spicy carrot and parsnip soup hot, garnished with freshly chopped coriander leaves. You can also drizzle a little olive oil on top for an extra touch of richness.