Roasted Chestnut Soup With Thyme Cream

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3 cups whole roasted bottled chestnuts

2 cups chopped yellow onion

3/4 cup thinly sliced carrot

1 tablespoon olive oil

6 cups fat-free, lower-sodium chicken broth

5/8 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

1/3 cup heavy whipping cream

1 1/2 teaspoons chopped fresh thyme leaves

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