Wash and peel all of the carrots. Then, evenly cut the carrots so that they take the same amount of time to cook. Put the chopped carrots in a large bowl. Chop up the onion into tiny pieces. Add the chopped onion, garlic, and salt to the large bowl with the carrots.

Wash the ginger and take a piece off of it. You can use a potato peeler or a spoon to remove the skin from the part of the ginger that you will be grating. Once you've peeled the ginger, start grating it. Also, you can freeze the leftover fresh ginger for another time! Additionally, if you don't have fresh ginger you can use two of the frozen cubes of ginger.

Add the ginger, cracked pepper, pumpkin pie spice, and olive oil or avocado oil to the large bowl. Then, thoroughly mix all of the ingredients together.

To make the soup, transfer the roasted carrots to a saucepan on the stove. Then, add about 1-2 cups of vegetable broth. After that, use an immersion blender to combine all of the ingredients. Make sure to add in the rest of the vegetable broth little by little as you blend the ingredients. Use the immersion blender until everything is smooth. Then, heat the soup in the saucepan. If you don't have an immersion blender you can make this soup in the blender! Just combine all of the ingredients in the blender with the vegetable broth and then transfer it to a saucepan on the stove to heat the soup.