Heat oil in a large pot over medium-high heat. Add shallots and sauté 2 minutes.

Add parsnips and sauté 3 minutes more. Add apples and stir 1 minute. Add curry powder, coriander and garlic powder, stir to coat. Add chicken stock and bring to a boil.

Reduce heat and simmer until vegetables are tender, about 20 minutes. Let cool.

Puree soup with an immersion blender or working in batches in a blender or food processor until smooth, thinning with more broth if desired.

Return soup to clean pot and bring to a simmer. Season to taste with salt and pepper.

To serve divide between bowls and garnish with olive oil and sliced apple if desired.