Prepare the carrot: Peel them and cut them on the diagonal so each piece is about ½-inch thick at the widest part.

Prepare the onion: Cut away the onion’s top and bottom and dice them into small pieces.

Prepare the celery: Cut off the top and the white portion of the celery stalk before slicing it at an angle to create thin half-moon-shaped pieces.

Slice the baguette: Use a serrated knife (or a sharp knife) to slice the baguette crosswise into small, almost circular pieces. You need 4 slices for this recipe.

Prepare the parsley: Chop the parsley leaves. Discard the bottom, leafless section of the stems.

Sauté the vegetables: Heat 1 tbsp olive oil in a large pot over medium heat. Add 2 oz onion, 1 oz celery, and 12 oz carrot and cook for 3 minutes, stirring occasionally.

Add broth, milk, and seasoning: Add 1/4 tsp salt, 1/4 tsp pepper, 1 cup unsalted chicken broth, and 1 cup milk to the pot and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes or until the carrots are soft.

Stir in cream: Add 2 1/2 tbsps heavy cream and stir to combine. Take off the heat.

Blend the soup: Let the soup cool slightly before blending to a creamy and smooth consistency. You can use a hand blender, a blender, or a food processor.

Bake the baguette: Add 4 slices of baguette to the air fryer basket and bake at 350 ℉ for 3 minutes. Remove the bread from the air fryer.

Serve the soup: Pour the soup into serving bowls. Sprinkle with 2 tbsp chopped parsley. Serve the soup hot with bread.