1 large Parsnip (approx 12 oz), peeled, cut in small pieces
1 ¾ cup of vegetable broth
1 can (14 oz) coconut milk
¼ cup orange juice
2 Tbsp coconut flakes, roasted
1 Tbsp orange peel, grated
Cook parsnip in vegetable broth until tender. Puree with blender. Add coconut milk and orange juice, bring to a boil.
Serve in 4 bowls and sprinkle with coconut flakes and orange peel.