Preheat your oven to 200°C (400°F). Place the chopped parsnips on a baking tray, drizzle them with olive oil, season with salt and pepper, and roast them for about 25-30 minutes until they are tender and slightly golden.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.

Add the roasted parsnips to the pot and stir well to combine with the onions and garlic.

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15-20 minutes, allowing the flavors to meld together.

Remove the pot from heat and let the soup cool slightly. Using an immersion blender or regular blender, puree the soup until smooth and creamy.

Return the soup to low heat and stir in the coconut milk. Simmer for another 5 minutes, allowing the flavors to blend.

Squeeze in the juice of one lime and stir well. Adjust the seasoning with salt and pepper to taste.

Finely chop the fresh mint leaves. When serving the soup, garnish each bowl with a sprinkle of mint leaves on top.