Carrot Soup

1.5 Tbsp olive oil (if oil-free, sub water and add more as needed)
3 pounds carrots, peeled and cut into 1/2-inch pieces (2 pounds carrots yield ~ 6 cups)
1.5 medium onion, diced (1 medium onion yields ~2 cups or 320 g)
4.5 stalks celery, cut into 1/2-inch pieces (3 stalks yield ~1 ½ cups or 150 g)
6 cloves garlic, minced
1.5 tsp sea salt
1.5 tsp dried thyme
0.75 tsp red pepper flakes (plus more to taste)
4.5 cups vegetable broth
1 (14-oz.) can full-fat coconut milk (or sub light coconut milk for less richness)

FOR SERVING optional

Heat the olive oil in a large pot over medium heat. Once hot, add the carrots, onion, and celery to the pot. Cook over medium heat, stirring occasionally, until the onions are translucent and the carrots are starting to soften, about 7 minutes. Then add the garlic, sea salt, dried thyme, and red pepper flakes. Cook for another 1-2 minutes, until fragrant.
Add the broth and bring the soup to a simmer. Once simmering, cover the pot and reduce heat to low. Simmer for 15-20 minutes, stirring occasionally, until the carrots are super tender.
Turn off the heat and stir in the coconut milk.
Using an immersion blender, blend the soup until super smooth. Alternatively, let the soup cool for a few minutes, then blend it in a traditional blender.
Season to taste with more salt and/or red pepper flakes. Serve warm with crusty bread and/or crispy chickpeas (both optional)!
Store leftover soup in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until warm.