Making Creamy Lentil Sun-dried Tomato Soup is straightforward when you follow these simple steps:

1. Prepare the Lentils: Rinse the lentils under cold water and set aside.
2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes or until the vegetables soften.
3. Add Garlic and Spices: Stir in the minced garlic, dried thyme, and dried basil. Sauté for an additional minute until fragrant.
4. Incorporate Lentils and Tomatoes: Add the rinsed lentils and chopped sun-dried tomatoes to the pot, stirring to combine.
5. Add Broth: Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat to low and let simmer for 25-30 minutes until the lentils are tender.
6. Blend for Creaminess: Once the lentils are soft, use an immersion blender to blend the soup until it reaches a creamy consistency. Alternatively, you can carefully transfer the soup to a blender to blend before returning it to the pot.
7. Stir in Coconut Milk: Add the coconut milk (or dairy cream) to the blended soup, stirring thoroughly. Warm through for an additional 5 minutes.
8. Season: Taste and season with salt and pepper as needed. Adjust seasoning based on your preference.
9. Garnish: Serve hot, garnished with fresh parsley for a touch of color and flavor.

Following these steps will allow you to swiftly create a bowl of Creamy Lentil Sun-dried Tomato Soup that will impress anyone lucky enough to try it!