Cover the pot and bring to a boil. Once boiling, reduce to a simmer. Let simmer for 20 minutes then add in the parsley and stir until wilted. Turn off the heat
Puree the soup using a blender or handheld immersion blender. (Note: If using a regular blender, be careful! Ensure you leave a space for the steam to escape.) Taste and adjust seasoning if needed.
Ladle into bowls and enjoy!
Recipe by Tracy Houle at https://tracyhoule.com/carrot_cauliflower_soup/