Peel carrots and slice into 1" chunks. Dice onion and grate ginger.
Heat oil in a stock pot over medium heat. Add garlic, onions, carrots, and ginger to pot and saute until onions are translucent, about 5 minutes.
Add broth, and turn heat to max until it reaches a boil. Reduce heat to medium, cover, and simmer for 20 minutes or until carrots are fork tender.
Use a hand blender to emulsify soup until smooth. Alternatively, cool soup and add to a blender in batches until smooth.
Garnish with fresh thyme, cream, and croutons.
