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.