Carrot and Zucchini Soup

Ingredients

• Fresh parsley - For garnish
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Fresh thyme - 1 teaspoon
• Coconut milk - 1 cup
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Zucchini - 2 medium, chopped
• Carrots - 4 large, peeled and chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the chopped carrots and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and add the fresh thyme. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
6. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
7. Stir in the coconut milk and heat the soup for an additional 2-3 minutes.
8. Serve the carrot and zucchini soup hot, garnished with fresh parsley.
9. Enjoy!