Heat the oil in a large pot on medium and add onions. Cook stirring frequently until onions start to brown then reduce heat to low and continue cooking while stirring occasionally, for 20 minutes. Remove and set aside half the onions.
Add the parsnips, potatoes, ginger and broth to the remaining onions. Bring to a boil and simmer for about 20 minutes or until the vegetables are soft.
Remove from heat and using an emersion blender or food processor puree the soup until smooth. Return to heat and bring back to a boil before serving. Garnish with caramelized onions.
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