Healthy Creamy Carrot Soup

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 5-7 minutes.

Add the chopped carrots, cumin and coriander. Stir well and cook for another 5 minutes.

Pour in the vegetable broth and bring to a boil. Lower the heat and simmer until the carrots are tender, about 20-25 minutes.

Remove the pot from the heat and let it cool slightly. Puree the soup in a blender until smooth and creamy.

Return the soup to the pot. Stir in the heavy cream and season with salt and pepper.

Heat soup over low heat for another 5 minutes or until heated through.

Serve the soup hot, garnished with fresh parsley.