Carrot-Ginger Soup Recipe

Ingredients

• 1½ pounds carrots, peeled and cut into 1-inch pieces
• 3 tablespoons vegetable oil, divided
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups onion, chopped
• 3 cloves garlic, minced
• 2 sprigs fresh thyme, leaves only
• 1 tablespoon fresh ginger, grated
• 2 cups vegetable broth, low sodium or house made
• 1½ cups water
• 1/2 cup non-dairy milk
• roasted sunflower seeds, non-dairy yogurt and chives, to serve