carrot soup

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
2. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
3. Stir in the chopped carrots, salt, pepper, ground coriander, and thyme. Cook for 5 minutes, allowing the carrots to begin softening.
4. Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the carrots are very tender.
5. Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
6. Return the soup to the pot, stir in the heavy cream, and heat gently over low heat until warmed through. Taste and adjust seasoning with more salt or pepper if needed.
7. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.