Preheat the oven to 200°C.
Roast soup ingredients except stock and cream in a tray for 25-30 minutes until golden.
Boil 1.25 litres of stock with 450ml cream in a saucepan, then simmer.
Add the roasted parsnips to the simmering cream mixture.
Deglaze the roasting tray with the remaining 250ml of stock and add to the soup.
Cool slightly, blend in a food processor until smooth, and return to the pan to season.
Preheat a deep-fat fryer to 190°C.
Peel vegetable strips and fry until golden, then drain on kitchen paper.
Lightly whip the remaining 250ml of cream and fold in the lemon juice.
Serve soup topped with a dollop of cream and a pile of vegetable chips.