Melt 2 tablespoons of butter or heat olive oil in a large pot over medium heat. Add 1 diced onion and pinch of salt, sauté for about 5 minutes until translucent.

Stir in 2 minced garlic cloves and cook for an additional minute until fragrant.

Add 2 cups of chopped carrots, 2 cups of diced potatoes, and 1 cup of chopped celery to the pot. Stir and allow to mingle for 2-3 minutes.

Sprinkle in dried Italian herbs, 1 teaspoon of dried thyme, salt and pepper. Pour in 4 cups of vegetable broth and bring to a boil, then simmer for 20 minutes.

Remove from heat, cool slightly, and blend about 1 cup of the soup until smooth.

Return blended soup to the pot, mix well, adjust seasoning, and add more broth if needed.

Ladle soup into bowls, garnish with parsley and a sprinkle of pepper, and serve warm.