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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