Steps
1. Heat olive oil in a pot over medium heat.
2. Add chopped onion and minced garlic, sauté until the onion is translucent.
3. Add diced carrots and potatoes, stirring for a few minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and let simmer for 15-20 minutes until the vegetables are tender.
6. Use an immersion blender to puree the soup until smooth, or blend in batches if necessary.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.