Add curry, cumin, coriander and garlic and cook for about 2 minutes, stirring all the time. Add the stock, bring to a boil, cover and turn down to simmer gently for half an hour until parsnips are soft. Purée with handheld blender and add more stock if too thick. Season with salt and pepper to taste. Add cream. Garnish with chopped chives and apples, if using.