Finely dice the onion and garlic.

Halve the chili pepper lengthways, remove the seeds and cut finely.

Cut the parsnips into small pieces. Cut the mango pulp from the stone and dice.

Melt the butter in a saucepan, add onion, garlic, chilli, parsnips and half of the mango and sauté for about 2 minutes. Add turmeric and garam masala and sauté briefly. Pour in the tomatoes, coconut milk and stock and simmer over medium heat.

Puree the soup, add the rest of the mango and continue to simmer for a few minutes (I added the second half of the mango later, but also pureed it)

Add salt, pepper and sugar to taste. Chop the chives and add - done!