The South has long had an affinity for curry (see: country captain). Here, we pair it with vegetable of moment, cauliflower, in a silky puree. (And bonus: it’s vegan.)
Heat oil in a large pot over medium-low heat. Sauté onions and parsnip for 10 minutes, stirring often. Once onions are translucent, add garlic and curry powder and sauté until garlic turns golden. Stir in cauliflower and thyme. Once vegetables are softened, deglaze pot with white wine, then add stock.
Increase heat to high and bring to a boil, then cover. Reduce heat and simmer for 1 hour.
Discard thyme sprigs and puree soup using an immersion blender (or carefully blend in batches). Stir in coconut milk. Season and garnish with parsley.