I created the baby carrot soup recipe last summer, as I was staring at a giant bag of leftover baby carrots and a few pieces of ginger in my fridge -- and wanted something light for lunch. This soup is is rich, without the dairy and the roasting of the carrots beforehand adds an extra depth of flavor. The ginger gives it just the tiniest bit of bite. And the fried thyme and gray salt on top adds just a tiny element of savory crunch.

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