Carrot, Potato, and Cabbage Soup

4 large carrots, thinly sliced

2 large potatoes, thinly sliced

1 large onion, thinly sliced

¼ medium head green cabbage, thinly sliced

2 cloves garlic, smashed

6 cups chicken stock

1 tablespoon olive oil

¼ teaspoon dried thyme

¼ teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon salt

ground black pepper to taste

Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.