Slice away the root of 2 garlic cloves, press each with a knife, and peel away. Mince them and measure out 1/2 tbsp.

Half an onion and store one half away. Peel the other half, chop, and measure out 2 oz.

Peel 8 oz sweet potato. Half it, slice each half into 3-4 fingers, and cut each finger into cubes roughly 1” x 1”.

Peel a carrot (that weighs more than 4 oz). Quarter it (lengthwise), cut each quarter into cubes roughly the same size as the sweet potato, and measure out 4 oz.

Slice some baguettes and measure out (roughly) 1 oz. Each of our slices weighed roughly 0.25 oz.

Chop some parsley and measure out 2 tbsp.

Heat 1 tbsp olive oil in a pot over medium heat, for about 1 minute. Stir-fry 1/2 tbsp garlic and 2 oz onion until fragrant, about 1 minute.

Add 8 oz sweet potato, 4 oz carrot, 1 tsp thyme, 1/4 tsp salt, and 1/4 tsp pepper. Stir to cook for about 2 minutes.

Pour in 1 cup broth and 1 cup whole milk. Simmer on medium heat for 20 minutes.

Turn off the heat and stir in 2 tbsp heavy cream.

Air-fry the bread (1 oz) at 350°F for 3 minutes.

Blend the soup using an immersion blender. Work in 2 or 3 batches if using a regular blender, as the hot soup may expand and spill out.

Ladle the soup into serving bowls. Sprinkle 2 tbsp parsley and 0.5 oz pistachio on top and serve.