Pre-heat oven to 200°C/400°F and line a large baking tray with parchment paper.
Wash the parsnips well and grate the skin as with the carrots, and cut into similarly sized cubes. Dice the onion, garlic and ginger.
Place parsnips and carrots on the baking tray and drizzle with some olive oil. Roast for about 30 minutes, until the parsnips and carrots are tender and have a nice char on them. Important - flip the vegetables half way through cooking so to get an even cooking.
Once the vegetables have cooked, heat the oil in a large pot and add the diced onion. Sauté the onion for about 5 minutes, until the onion is soft and translucent.
Add the garlic and ginger and let sauté for about a minute. Once these are soft, add turmeric and black pepper, and let cook for a few minutes.
To the large pot, add the roasted vegetables and the vegetable broth, cover and turn the heat up. Let the soup come to a boil, then turn down the heat and let simmer for about 15 minutes.
Allow the soup to cool for a few minutes.
Use an immersion blender or a traditional blender, to blend until smooth. Once the soup is blended season with salt and pepper.
Serve topped with a herb oil, sunflower seeds and some chilli flakes, with some crusty toasted bread on the side, if desired.