- Heat the oven to 425.
- Peel and slice the carrots, then toss in one tablespoon of oil with salt and pepper. Spread the carrot slices evenly onto a baking sheet. Roast, flipping once halfway through, for 20-25 minutes or until soft.
- Heat a large pot. Add oil and onion, stirring occasionally, until they're soft and lightly browned.
- Increase the heat to medium. Add the apples and celery and saute. Stirring often, until the apples are soft and starting to brown. Transfer the roasted carrots to the pot, and add the broth. Top with the thyme sprigs and season with salt and pepper.
- Increase the heat to high and bring to a boil. Then reduce to low and simmer an additional 10-15 minutes, or until the carrots are very soft and the thyme leaves are falling off.
- While soup simmers, cook the Sugardale bacon in the oven at 425 for 10 minutes or until crispy.
- Remove the soup from heat and fish out the thyme stems. Blend until completely smooth using an immersion blender or hand blender. Add a little water or broth to thin the soup if it’s too thick. Ladle the soup into bowls and garnish chopped pecans, Sugardale bacon, and fresh thyme. Serve immediately.