Roasted Carrot Soup with Ginger and Thyme

Instructions

1. Preheat your oven to 400 degrees.

2. Peel 6 carrots, chop off the tops and bottoms, slice them in half, and then slice those halves in half length wise.

3. Place the carrots on a baking sheet and drizzle with olive oil. Season them with salt and pepper. Go easy on the seasoning; you can always add more to your finished soup. Put the carrots in the oven for 25 minutes.

4. While the carrots are in the oven, dice the onion, finely chop the garlic, and grate the ginger.

5. Heat a tablespoon of olive oil in a pot.

6. Add the onion, garlic, and ginger. Cook the mixture until the onions are translucent and soft.

7. Add the chicken stock, whole thyme sprigs, bay leaf, and cumin.

8. Simmer this mixture until the carrots come out of the oven.

9. Once the carrots have been cooking for 25 minutes in the oven, add them into the soup.