Heat the olive oil in a large saucepan over medium heat.

Add the onion, garlic, carrots, and bell pepper. Season with salt and black pepper, to taste, and cook for 5 minutes, stirring frequently, until vegetables become soft and translucent.

Add the vegetable broth, minced ginger, and thyme leaves and stir to combine. For a thinner soup, you can add more broth.

Cover and cook for 10-15 minutes until the carrots are fork-tender. Stir once or twice while cooking.

Remove the pan from the heat and puree the mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step). Taste and adjust seasonings, as desired.

Return the pan to medium heat and add the half and half. Stir until barely combined and cook for 2-3 minutes until heated through.

Remove from heat and serve immediately. Enjoy!