Chop and boil ginger in 2 quarts of water for 10 minutes or until it becomes a "Ginger Tea." Scrub and chop turnips and parsnips. Discard ginger pieces from tea and add 1 tsp salt. Boil chopped vegetables in Ginger Tea until soft. Drain vegetables well in colander. Puree with solids of 1 can of coconut milk. Taste and add additional salt and pepper accordingly.