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Heat the avocado oil in a large stock pot on medium high heat. Add the onion and cook for 3-4 minutes, until softened.
Add the garlic, ginger, salt and pepper and cook for an additional 1-2 minutes, until fragrant.
Add the diced beets, diced parsnips and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, cover the pot and simmer for 25-30 minutes or until the beets are fork tender.
Use a ladle to transfer the soup to a high-powered blender. Blend for one minute or until creamy.
To serve, pour the soup into a bowl and garnish with coconut cream or yogurt, parsley, black sesame seeds and cracked black pepper.