Roasted Carrot Soup with Ginger and Thyme

Roasted Carrot Soup with Ginger and Thyme


  • Olive Oil
  • 6 medium carrots
  • Salt and Pepper
  • 1 onion, diced
  • 2 cloves of garlic, finely chopped
  • 1/2 teaspoon fresh grated ginger
  • 4 cups chicken stock (an entire 32 oz box)
  • 1/2 teaspoon cumin
  • 45 sprigs fresh thyme plus extra for garnish
  • 1 bay leaf
  • 1/4 cup sour cream (omit if whole30)


  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.
  10. The soup will need to simmer for another 25 to 30 minutes OR until the carrots are tender when pierced with a knife.
  11. Puree the soup using either a blender, immersion blender, or food processor until it is completely smooth.
  12. Ladle the soup into bowls and top with 1 tablespoon of sour cream (at least), a sprinkle of fresh chopped thyme, and a little pepper.