Step 1

Preheat the oven to 400°F. Clean the carrots and cut them into 1/4 inch rounds. Add them to a sheet pan, then drizzle with olive oil and salt. Roast the carrots at 400°F for about 35 minutes until they have softened and begun to caramelize.

Step 2

While the carrots roast, dice the onions. Add the butter to a large Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Turn off the heat, add the thyme and cook for one minute, to infuse the butter.

Step 3

Turn the heat to medium and cook the onions in the browned butter until the onions are translucent, about two minutes.

Step 4

Add the chicken broth, heavy cream, ginger, and water. Cover and leave the lid slightly ajar. Simmer until carrots are done. Do not boil, as the cream will curdle.

Step 5

When the carrots have begun to caramelize, take them out of the oven.

Step 6

Add the carrots to the chicken broth. Cook uncovered until carrots easily fall apart when pressed by a fork. There is no exact time for this, but it will be anywhere from 30 to 40 minutes, depending on the age of the carrots, how thick you cut them, how long you roasted them, and the cook temp of your soup.

Step 7

Add soup to a blender, Take the center cap off of your blender lid and cover with a towel. Blend in two batches and puree.

Step 8

Season with salt and pepper to taste, and serve. Garnish with a dollop of sour cream and a few leaves of Italian parsley