Carrot and Mushroom Soup

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Coconut milk (1/2 cup)
• Olive oil (2 tablespoons)
• Salt and pepper (to taste)
• Thyme (1 teaspoon)
• Vegetable broth (4 cups)
• Garlic (2 cloves, minced)
• Onion (1 medium, chopped)
• Mushrooms (8 ounces, sliced)
• Carrots (4 large, peeled and chopped)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the carrots and mushrooms and cook for another 5 minutes.
4. Pour in the vegetable broth and add the thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the carrots are tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth.
6. Stir in the coconut milk and heat for another 2-3 minutes.
7. Serve hot, garnished with fresh parsley.