In a large sauce pan, sauté the onion and garlic in the olive oil until soft.
Add the parsnips and carrots and thyme and continue cooking for 1-2 minutes.
Add the vegetable broth, water, a big splash of white wine, salt and pepper and simmer for 20-25 minutes until everything is tender.
Take 3/4 of the soup and blend until smooth with a blender and stir back into the remaining soup. If the soup seems a little too thick, add more water and simmer for another 5 minutes. Check for seasonings, adding more salt and pepper if needed and garnish with fresh chives or any fresh herbs you have.
To prepare the parsnip chips, first preheat the oven to 300 F. Using a very sharp knife or a mandolin, cut thin the parsnip into round thin slices. Make sure the parsnip are very dry, you may want to take out the extra moisture by placing the parsnip slices on some paper towel. When dry, place parsnip in a large bowl and toss with the sunflower oil.
Arrange the parsnips in single layers on 1 to 2 baking trays lined with parchment paper. Roast in the oven for 25-30 minutes, turning halfway, until golden and crisp. Sprinkle with sea salt while warm and serve with the soup.