Roasted Parsnip Puree

Ingredients

• 10 cups peeled and roughly chopped parsnips (5 large)
• 2 medium red onions, roughly chopped
• 1/4 cup extra-virgin olive oil
• 2 cups vegetable broth, plus more as needed
• 2 teaspoons Celtic sea salt, plus more to taste
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin, plus more to taste
• 1/4 teaspoon finely grated lemon zest
• 2 tablespoons finely chopped flat-leaf parsley, plus more to taste
• 2 tablespoons finely chopped fresh chives, plus more to taste
• 1 teaspoon finely chopped fresh thyme, plus more to taste
• 1 teaspoon finely chopped fresh rosemary, plus more to taste