Makes about 8 cups
Garnish with chopped fresh chives or green onions or toasted sage leaves
Preheat oven to 375 degrees.
Chop the carrots into 1-inch pieces and place in a large baking dish. Toss in the peeled garlic cloves.
Add the fresh thyme leaves, a sprinkling of pepper and salt and a drizzle of olive oil, then toss well to coat.
Bake until tender and slightly browned, about 30 minutes, tossing at least once during baking time.
While the carrots are roasting, heat the oil over medium high heat.
Add the diced onion and sauté until tender, about five minutes.
Add the ginger and the diced apple and sauté for another three minutes.
Season with the orange zest and add the vegetable broth.
Once the carrots are roasted and tender, add them to the broth and bring to a boil.
Reduce the heat to low and simmer for 20 minutes.
Puree the soup in batches in a food processor.
Add more vegetable broth as needed to thin.
Ladle into individual bowls or soup shot glasses, garnish and serve.