it is a fair amount of work for the small amount of soup you get, i have to be honest, but if you like parsnips you'll LOVE this. I think next time i'll use maple syrup (ack, i forgot to buy more!) instead of honey.
from here http://www.bbc.co.uk/food/recipes/database/honeyroastedparsnips_5334.shtml
25g/1oz unsalted butter
500g/1lb 2oz parsnips, roughly chopped
½ onion, roughly chopped
1 carrot, roughly chopped
1 small clove of garlic, roughly chopped
1 tsp thyme leaves
1 small bay leaf
1 tbsp clear honey
1l/1¾pt chicken or vegetable stock
6tbsp dry cider
4tbsp double cream
1. Preheat the oven to 220C/425F/Gas7. Heat the butter in an ovenproof casserole dish, add the parsnips and roast in the oven for about 25-30 minutes, until golden brown. Add the onion, carrot and garlic and continue cooking for a further 10 minutes, then mix in the herbs and honey. Cook for about 10 minutes until the vegetables have caramelized.
2. Now remove the dish from the oven, add the stock and bring it to the boil on top of the stove. Reduce the heat and simmer for 10 minutes. Add the cider then pour the soup into a blender and purée until smooth. Strain through a fine strainer, bring back to the boil, then remove from the heat, swirl in the cream and serve.
ohhh forgot to say - next time i'll add the carrots in with the parsnips at the start - i ended up with falling apart parsnips and only just cooked carrots.