1 medium onion, peeled, finely chopped
3 cloves garlic, finely chopped
3 tbsp. butter or oil
1- 1 ½ pounds of carrots, peeled and roughly chopped into small pieces
1-1 ½ pounds of parsnips, peeled and roughly chopped into small pieces
salt
freshly ground pepper
2 bay leaves
3 a few sprigs of thyme
1-1 ½ litres chicken, vegetable stock or water
½ cup of toasted, skinned hazelnuts, roughly chopped (optional for garnish if desired)

Heat a large saucepan over medium high heat and place enough oil in the pan to just lightly coat the bottom of the pan. Add the onions, and garlic, season with salt and pepper and cook for about 5-10 minutes until the onions are softened. Add the chopped carrots and parsnips, a couple sprigs of thyme and the bay leaves. Cook for about five minutes and then add the desired cooking liquid (stock or water) and season with a touch of salt and pepper. Bring the soup to a boil and then reduce to a vigorous simmer and cook for about 20-30 minutes. Remove the thyme and bay leaves and puree the soup in a blender or food processor. Check the consistency of the soup and seasoning and adjust accordingly. If a more luxurious soup is desired, add a ½ to ¾ cups of heavy cream. Garnish the soup with some of the toasted and roughly chopped hazelnuts, if desired.

Note: the key to this soup is to really have an equal amount of carrots and parsnips as one flavour will not overpower the other.