4cupsvegetable or chicken stock(plus more to thin if needed)
4sprigs thymeleaves removed from stem
Preheat the oven to 400F. Toss the chopped carrots with 2 tablespoons olive oil and sprinkle generously with salt and pepper, about ½ teaspoon each. Roast the carrots for 25-30 minutes, until fork tender.
Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion and saute for 4-5 minutes, until softened. Add the garlic and ginger and cook for 30 seconds, until fragrant.
Add the stock, thyme and carrots and bring to a boil. Reduce to a simmer and continue to cook for about 20 minutes, until the vegetables are fully tender.
Puree the soup in blender (be careful while blending!) or with an immersion blender until smooth. Season to taste with salt and pepper. Enjoy!
Make it Vegan: Use vegetable stock instead of chicken stock.Storing this Soup: This soup can be stored in the refrigerator for up to 3 to 4 days. If you need to store it for longer, I would suggest freezing it. How to Freeze: Before freezing, let the soup completely cool. Once cool, transfer the soup into individual-serving or family-serving sized freezer-safe containers and freeze. If you are using freezer safe bags, lay them flat and freeze until solid.To reheat the soup, thaw and then reheat on the stove top or in the microwave.