Heat olive oil in a Dutch oven over medium-high heat.

Add coriander seeds and cook until fragrant (about 30 seconds).

Add onion, celery, leek, garlic, jalapeno, and ginger.

Cook, stirring occasionally, until softened (about 10 minutes).

Add parsnips and stock and bring to a boil.

Lower heat and simmer until parsnips are tender (about 20 minutes).

Puree soup until smooth using a blender or immersion blender.

Season with salt and pepper.

For an extra-silky texture, press soup through a fine-mesh strainer.

Thin soup to desired consistency with water or additional stock.

Season once more with salt and pepper.

Add lemon juice 1 teaspoon at a time to taste.

Wipe out Dutch oven and return soup.

Reheat over medium heat, stirring, until hot.

Serve, spooning dollops of spiced whipped cream and a sprinkle of cayenne on each bowl.