Roasted Carrot Soup
Ingredients
- 1 3/4 pounds carrots (6 to 8 large carrots)
- 1/4 cup olive oil, divided
- 1 pinch (or more) kosher salt
- 5 cups (or more) low-sodium, high-quality vegetable stock
- 1 (1-inch) piece ginger, peeled
- 1 sprig thyme, plus more for garnish
- 1/2 large sweet onion, chopped
- 2 large garlic cloves, chopped
- 1 pinch freshly ground black pepper
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