In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.​

Introduce the sliced carrots, diced potatoes, dried thyme, rosemary, sage, salt, and black pepper to the pot. Stir well to combine the flavors.​

Pour the vegetable broth into the pot, ensuring the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the potatoes and carrots are tender.​

Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.​

Stir in the unsweetened almond milk to achieve a creamy consistency. Heat the soup for an additional 5 minutes, stirring occasionally.​

Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot and enjoy!​