2 large parsnips, cut up in chunks
2 tbs each honey and canola oil
4 cups vegetable broth
1/2 cup cream
Nutmeg
Pre-heat oven to 425
Roast parsnips drizzled with oil, honey, salt and pepper until soft and golden.
Cook in vegetable broth until very tender.
Add cream and nutmeg to taste.
Puree in blender.