carrot parsnip soup

I never really even knew what a parsnip was till recently. Out of no where I got a craving for carrot soup and something clicked in my head that this soup needed parsnips. Must have been from reading so many foodie magazines at work and associating these words together. Anyways here is what happened. 2 bags of carrots, peeled them and chopped them 4 large parsnips, peeled them chopped them 2 onions, peel and chop again 4 little square of pureed garlic (they come in the freezer section of Trader Joes! best thing ever) 2 little squares of ginger (also found in freezer section of Trader Joes) some veggie boullion cubes 1 cup half and half 1 baguette 1 cup parm, or any hard cheese 1 bay leaf In my old trusty cast iron gratin dish I placed the carrots, onions, and parsnips and drizzled with olive oil, parsley, salt , and pepper. baking at 350 for about 35 minn till everything is all tender and gooey. In a large stock pot, I have about a quart of water going with 3 veggie cubes, bay leaf and the garlic When everything is cooked in the skillet, allow to cool slightly. Then adding about one cup at a time to a food processor and blending till smooth, while feeding in 1/4 cup of broth and 1/4 cup of half and half. When done with each batch place in soup pot and start over. It is ok if when you add the "broth" to the food processor , you are in the end actually adding back soup. it helps the flavors marry! When you have blended everything let this yummy soup cook on low heat while you make some croutons! keep oven at 350. Slice the baguette thinly and lay on a baking sheet. lightly butter each slice and then sprinkle with some garlic powder and parsley. Bake for about 10 minn. serve soup with croutons and a sprinkle of cheese. seriously so good! still not sure what a parsnip is but I like them