Heat the olive oil in a heavy based saucepan over a moderate heat, stir in the curry paste. Add the leeks, parsnips and cooking apple and cook for 10-15 minutes or until the vegetables are softened. Add the coriander, stock, milk and wine. Bring to the boil and simmer for 30-35 minutes until the parsnips are cooked. Puree with a liquidizer or food processor. Transfer back to the pan, reheat and season to taste. Garnish sprinkled with a little remaining coriander and chopped eating apple. NOTES : A hearty warming soup for the winter months.