1 1/2 lbs carrots, peeled and cut into 1" pieces 2 tbsp light brown sugar
1/2 lb parsnips, peeled and cut into 1" pieces 2 tbsp olive oil, 2 tbsp butter
2 large shallots, peeled and sliced 5 cups chicken stock
1/2 cup dry white wine 1 tsp thyme
salt and pepper
Place carrots and parsnips in a large bowl with the olive oil and brown sugar. Bake in a 400 oven for about 30-40 minutes, until the vegetables start to brown. Remove from oven. In a dutch oven, heat the butter and saute shallots until translucent, about 5-7 minutes. Put carrots and parsnips in pot with shallots, then add the chicken stock, (see below). Stir and simmer on low for about 15 minutes. Add white wine, salt, pepper and thyme, and simmer for another 10 minutes. Put soup through blender, I use my Nutribullet, to liquefy. Put back in dutch oven. At this point, you may need to add more chicken stock if the soup is too thick for your liking. Add, then put back on low heat for another 10 minutes. Bon appetit!
In the picture below, I peeled some carrot and parsnip for garnish.