Creamy Vegan Hazelnut Parsnip Soup

Method 1 - Preheat oven at 350℉. Spread shelled hazelnuts in a single layer on a baking sheet, and roast them for 8-10 minutes. Once the skin starts to crack and blister, then remove from oven. Transfer them on to a clean kitchen towel, and rub the hazelnuts vigorously with the towel.
Note - The friction and steam from the hot nuts will help loosen and remove most of the skin.
Method 2 - Bring water to a rolling boil in a medium size pot. Add the hazelnuts, and let them boil for about 3-4 minutes. Then immediately strain the hazelnuts, and run them through cold water to cool them off. Transfer them to a clean kitchen towel, and try to rub off most of the skin with the towel.
Method 3 - Purchase store-bought blanched hazelnuts without the skin, and save yourself the hassle of doing it yourself.

Wash all your vegetables thoroughly.
Peel the parsnips, potatoes, and shallots.
Chop the parsnips and potatoes into small pieces (about 1"). Chop shallots. Finely chop the scallions - Keep the white parts separate from the green parts.
Note: You'll need about ½ cup of the white scallion parts for cooking. The green parts are used later for garnishing.
Gather the thyme sprigs into a small bunch, and tie them tightly together with a piece of kitchen string.
Melt vegan butter in the Dutch oven over medium heat. Add the chopped shallots and the white parts of the scallions to the pot. Cook for 3-4 minutes till translucent.
Next stir in the hazelnuts, garlic, and the tied bunch of thyme. Cook for about 2-3 minutes.
Add the chopped parsnips, potatoes, nutritional yeast, and broth. Stir it all together and let it come to a boil. Then cover askew for 20 minutes on a low simmer till parsnips and potatoes are fork tender.
Carefully remove the pot from the heat, and discard the tied bunch of thyme. Use an immersion blender to purée the soup directly from the pot.
No immersion blender? Let the soup cool off, and then carefully transfer the soup in batches to a high-speed blender and blend until smooth. Be cautious with hot liquids.
Add salt and pepper- Taste to adjust the seasoning, if needed.
Ladle the soup into serving bowls, drizzle with some vegan cream. Garnish with scallions (green parts) and crushed black pepper before serving.