Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, sauté until translucent.

Add diced carrots and potatoes to the pot, and cook for another 5 minutes until slightly softened.

Sprinkle dried thyme and oregano over the vegetables, then add ragi flour to the pot. Stir well to coat the vegetables with the flour.

Pour vegetable broth into the pot, stirring continuously to prevent lumps from forming.

Season with salt and pepper to taste. Bring the soup to a gentle boil, then reduce heat and let it simmer for about 15 minutes until the vegetables are tender.

Stir in milk and let the soup simmer for another 5 minutes.

Once the soup reaches your desired consistency, remove it from heat.

Serve hot, garnished with fresh parsley.