In large stockpot melt coconut oil over medium heat. Once melted, sauté onion until fragrant (about 3 minutes) add olive oil, parsnips and celery cook for another 3 minutes stirring a few times to make sure it is cooking evenly. Add garlic & cook for 2 minutes. Season veggies with salt, cumin, nutmeg and pepper. Add veggie stock and white wine bring to a boil, then simmer for 30 minutes on low with lid ajar on pot.
Take pot off stove, using an immersion blender (or regular blender working in batches) pureeing until all ingredients until smooth. Return to heat, add coconut milk, stir and bring to simmer. Cook for 15 minutes. When serving, top each bowl with lemon zest and red pepper flakes.