Begin by peeling and chopping the root vegetables—carrots, sweet potatoes, and parsnips—into uniform pieces for even cooking.

In a large pot, combine the chopped vegetables with vegetable broth and bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat, cover the pot, and let it simmer for about 10 minutes, or until the vegetables are fork-tender and vibrant in color.

After the vegetables are tender, remove the pot from heat and allow it to cool for a few minutes.

Using a conventional blender or an immersion blender, carefully blend the soup until it reaches a smooth and velvety consistency.

Return the blended soup to the pot and stir in a generous spoonful of nut butter or regular butter.

Mix thoroughly until the butter is completely incorporated, and taste the soup for seasoning adjustments.

Season the soup with cumin, garlic powder, and smoked paprika, adjusting the spices to suit your taste.

Heat the soup over low heat until warmed through, allowing the spices to meld beautifully.

Ladle the soup into bowls and garnish with fresh herbs if available, for a lovely presentation.