Prep Ingredients: Chop 1 onion, 3 garlic cloves, and 2 carrots into uniform pieces. Measure out your spices (1 teaspoon of cumin and turmeric).

Sauté Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté for 5-7 minutes until translucent. Stir in the garlic and carrots; cook for an additional 3-4 minutes.

Add Broth: Pour in 6 cups of broth and stir to combine. Add the spices and season with salt and pepper. Bring to a gentle boil.

Simmer: Reduce heat to low, cover, and let simmer for 20-30 minutes until vegetables are fork-tender.

Add Herbs: Stir in a handful of freshly chopped parsley before serving. Allow it to sit for a couple of minutes.

Serve: Ladle into warm bowls and serve immediately with crusty bread or over rice.