Creamy Carrot and Mushroom Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Carrots

4 large, peeled and chopped

Mushrooms

8 ounces, sliced (preferably cremini or button)

Vegetable broth

4 cups

Coconut milk

1 cup, full-fat for extra creaminess

Fresh thyme

1 teaspoon, dried or 1 tablespoon, fresh

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
3. Stir in the chopped carrots and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms begin to soften.
4. Pour in the vegetable broth and add the thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the carrots are tender.
5. Using an immersion blender or a regular blender, carefully puree the soup until it reaches a smooth consistency.
6. Stir in the coconut milk and heat the soup on low for an additional 2-3 minutes, ensuring it’s warmed through.
7. Serve hot, garnished with a sprinkle of fresh parsley for a burst of color and flavor.