(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Heat the oven to 180C/160C fan. Toss the bread croutons in 2 tbsp of melted Flora and then roll in the sesame seeds. Tip onto a baking sheet and bake for 15 mins, until golden and crisp. Set aside.
Heat the remaining tbsp of Flora in a deep saucepan and add the onion, carrots and parsnips with some seasoning. Cook for 5 mins on a high heat, until beginning to colour, then add the grated ginger and garlic, and the curry powder. Stir to coat all the veggies and cook for 2 mins, then pour in the stock and bring to the boil. Reduce to a simmer and cook for around 15 mins, until the vegetables are completely soft.
Transfer to a blender, in batches if you need to, or use a stick blender. Season to taste, adding a little lime juice If you like. Tip into bowls, add a dollop of coconut yogurt, a scattering of sesame croutons and coriander. Serve immediately.