Place the wild rice in a large pan. Cover rice with water, bring to the boil, reduce heat and simmer for 30-40 minutes until the rice is tender. Drain.
Heat the butter in a separate pan. Add the onion and garlic and fry over a low heat for 5 minutes until soft. Add the parsnips, turmeric and curry powder then cook for a further 2-3 minutes to allow the spices to release their fragrances.
Pour in the stock and add the diced apple. Stir well then simmer for 40 minutes until the parsnips are tender.
Puree the ingredients until smooth in a blender or food processor. Strain through a coarse strainer or sieve and season to taste. Return the soup to the pan and stir in the coconut milk. Bring almost to boiling point, remove from the heat and stir in wild rice and coriander.