Begin by peeling and chopping the carrots, sweet potatoes, and parsnips into uniform pieces for even cooking. In a large pot, add the chopped vegetables along with enough vegetable broth to cover them. Bring the mixture to a boil over medium-high heat, then reduce to a simmer, covering the pot. Cook for 5–10 minutes, until the vegetables are tender.

Once the vegetables are cooked and soft, remove the pot from the heat and let it cool slightly for safety. Carefully ladle the soup into batches and pour it into a blender, or use an immersion blender directly in the pot. Blend until the soup achieves a smooth and creamy consistency.

Return the blended soup to the pot over low heat. Stir in the nut butter, which adds richness and creaminess to the dish. For an extra velvety texture, blend the soup again after incorporating the nut butter.

Evaluate the thickness of your soup based on personal preference. If you find it too thick, simply add more vegetable broth, a little at a time, and stir well until the desired consistency is reached.

Ladle the warming soup into bowls, garnishing with optional toppings like fresh herbs or a drizzle of olive oil for added flavor. Serve alongside crusty bread or salad.