Heat the oil in a large pan and add the onion, garlic, chilli and ginger. Cook for 4-5 minutes,
until the onion has softened. Add the parsnips and cook for 2-3 minutes. Sprinkle in the cumin
seeds, coriander and turmeric and cook for 1 minute, stirring constantly.
Add the chutney and the water. Season well and bring to the boil. Reduce the heat and simmer for
15 minutes, until the parsnips are soft. Cool the soup slightly, then process it in a food
processor or blender until smooth, and return it to the saucepan. Stir in the lime juice.
For the naan croutons, cut the naan into small dice. Heat the oil in a large frying pan and cook
until golden all over. Remove from the heat and drain off any excess oil. Add the sesame seeds and
return to the heat for 30 seconds, until the seeds are golden. Ladle the soup into bowls. Add a
little yogurt and top with mango chutney and naan croutons.