Creamy Carrot and Zucchini Soup

Ingredients

Fresh parsley

2 tablespoons, finely chopped (for garnish)

Olive oil

2 tablespoons

Salt

to taste

Pepper

to taste

Fresh thyme

1 tablespoon

Coconut milk

1 cup

Vegetable broth

4 cups

Garlic

3 cloves, minced

Onion

1 large, chopped

Zucchini

2 medium, chopped

Carrots

4 medium, peeled and chopped

Instructions

1. Warm the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot. Sauté them until the onion turns translucent, usually about 5 minutes.
3. Next, add the chopped carrots and zucchini to the pot. Sauté these vegetables for about 5 minutes, stirring occasionally to ensure even cooking.
4. Pour the vegetable broth into the pot. Add the fresh thyme leaves, and season the mixture with salt and pepper according to your taste preference.
5. Raise the heat to bring the mixture to a boil. Once boiling, lower the heat and allow the soup to simmer for about 15-20 minutes, or until the vegetables become tender.
6. Use an immersion blender or a countertop blender (in batches if necessary) to puree the soup until it's smooth and creamy.
7. Stir the coconut milk into the pureed soup, and let the soup heat for an additional 2-3 minutes on low heat.
8. Serve the soup hot, garnishing each bowl with a sprinkle of fresh parsley. Enjoy this comforting, creamy, and wholesome soup!