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.