Roasted Carrot Soup

By Food52
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6 to 8 large carrots (about 1 3/4 pounds)

1/4 cup olive oil


6 cups vegetable stock (good quality, not too high in sodium)

1 piece ginger, an inch long, peeled

1 sprig thyme, plus more for garnish

1/2 large sweet onion

2 large garlic cloves, chopped

Freshly ground black pepper

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