Roasted Carrot Soup is a creamy and delicious soup that is a great accompaniment to a meal or have a light meal all by itself!
Peel and slice carrots into 3-inch pieces. Set on a baking sheet pan, sprinkle with about 2 tablespoons olive oil. Season with salt and pepper. Place in oven for 45 minutes to 1 hour until roasted and fork tender. Then set aside to cool.
While the carrots are roasting, place 1 tablespoon olive oil in a pot/soup pot on medium-low heat. Place the chopped celery in the pot and cook and stir for about 5 minutes until celery is translucent. Add the thyme, ginger, chives (or onion), and cinnamon (optional) and cook for another minute.
Add the organic chicken bone broth (recipe for homemade on this site) to the celery mixture and bring to a simmer for 5-10 minutes. Add the cooked carrots.
*Make sure the blender works well with hot/warm foods. Do not fill all the way up to the lid (leave some room). Filling the pitcher/container 1/2 way is a good idea.