Heat coconut oil over medium heat in a 5-quart Dutch oven. Add sweet potatoes, parsnips, celery, and onion. Sauté covered for 10 minutes. Remove lid and stir in garlic. Cook 1 minutes.
Add vegetable stock and curry paste. Bring to a boil. Boil for 15-20 minutes, until vegetables are tender. Stir in coconut cream, ginger digestion tea, basil and sea salt. Cook 2 minutes longer. Ladle into bowls and serve hot garnished with fresh basil and lime.