Heat some oil in a large stockpot over medium heat. Add the chopped onion and cook until it's softened and translucent, stirring occasionally. This should take about 5-7 minutes, and the onion will smell amazing. You can hear the sizzle of the onion hitting the pan.

Add the minced garlic and cook for another minute, stirring constantly. Be careful not to burn the garlic - it smells awful when it's burnt! The aroma of the garlic will fill your kitchen, and you'll be left wanting more.

Add the chopped carrots and potatoes to the pot and cook for 5 minutes, stirring occasionally. The vegetables will start to soften, and the kitchen will fill with the sweet aroma of cooked carrots. You can hear the sound of the vegetables hitting the bottom of the pan.

Add the chopped zucchinis, diced tomatoes, chicken broth, thyme, parsley, salt, and pepper to the pot. Stir well to combine. The soup will start to simmer, and the aroma of the vegetables and herbs will fill your kitchen.

Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender. You can hear the sound of the soup simmering, and the aroma will fill your kitchen.

Use an immersion blender (optional) to puree the soup to your desired consistency. Alternatively, you can let the soup cool and puree it in a blender or food processor.

Crack the eggs into a bowl and whisk them together. Add a splash of hot water from the soup to the eggs and whisk until well combined. Stir the eggs into the soup and let them cook for 2-3 minutes, or until the eggs are cooked through. The eggs will add richness and protein to the soup.

Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh herbs if desired.