Keep aside the 3 smallest parsnips. Peel and chop the remainder.

Melt half the butter in a large saucepan and fry the onions, parsnips and apple for 5 minutes.

Add the stock and curry powder and bring to a simmer.

Cover with a lid and cook until the parsnips are  tender.

Whilst cooking the soup,  cut the reserved parsnips lengthways with a vegetable peeler into  thin slices.

Melt the remaining butter and fry the parsnips for until golden.

Stir half the coriander into the soup.

Blend until smooth using a stick blender or food processor.

Serve adding crispy parsnip slices, coriander and dollops of crème fraîche.