1. Preheat oven to 190c then spread the oil evenly across a baking tray and place in the oven for 5 minutes to warm up.
2. Meanwhile, add the carrots and onion to a large saucepan/ stock pot with a small amount of water, enough to cover the base of the pan, and cook uncovered for 3-5 minutes.
3. Add the parsnips to the baking tray and sprinkle the smoked paprika, chilli powder (if using), salt and pepper evenly over them. Place in the centre of the oven for approximately 25 minutes until cooked but not golden.
4. Then add the maple syrup and apple cider vinegar to the carrot and onions, stir to fully combine then reduce the heat, cover the pan and leave on a low simmer for 15 minutes. After that, the carrots should ‘mash’ easily with a fork when touches and mixture should have a jammy texture. When this stage is reached, remove from the heat and set aside until the parsnips are cooked.
5. When the parsnips are ready, remove from oven and add them to the carrot pan along with two cups of vegetable stock.
6. Blend with a hand blender. At this stage, it will have a paste-like texture. Add the remaining stock half a cup at a time, continuing to blend until you reach your desired consistency. I ended up using just over 3 cups for mine.
7. Place the pan back on a low heat and warm through for a few minutes before serving.

Serve and enjoy!