Creamy Carrot and Celery Soup

Ingredients

Olive oil

2 tablespoons

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Fresh thyme

1 tablespoon, chopped (or 1 teaspoon dried thyme)

Coconut milk

1 cup

Vegetable broth

4 cups

Garlic

3 cloves, minced

Onion

1 medium, chopped

Celery

3 stalks, chopped

Carrots

4 medium, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
3. Stir in the chopped carrots and celery, followed by the vegetable broth, fresh thyme, salt, and pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
5. Using an immersion blender, carefully puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
6. Return the pureed soup to the pot and stir in the coconut milk. Heat over low heat, stirring occasionally, until warmed through.
7. Taste and adjust seasoning as needed before serving.