Toss the parsley root and lady apples in oil, salt and chili flakes. Pour into a roasting pan. Tuck in the sprigs of thyme between the chunks. Cover the pan with foil and roast in a pre-heated oven at 400F for about 15 minutes till everything is soft but not mushy.
Meanwhile, heat oil in a heavy bottomed pan and toss the garlic in it for a couple of minutes till its fragrance is released. Saute the the shallots until soft. Add in the roasted veggies along with the release fluid. Add water/stock and bring to a boil. Lower heat to let the soup simmer for 10 minutes.
Process the soup into a smooth puree. Bring the soup back to a boil and adjust the liquid content for needed consistency. Serve the soup with a dash of good olive oil and a sprinkling of chili flakes for just a touch of heat.