Prep: If you have a juicer- Juice 1 cup of carrot juice. set aside.

In a stock pot, melt butter. Add onion and salt - cook for 1 minute. add garlic and thinly sliced ginger cook for 45 seconds. Add carrots, water, sugar, thyme and carrot juice. Bring to boil, then reduce heat to low and simmer for 30 minutes.

Remove from heat and transfer soup in batches to a blender/food processor. Puree soup completely until smooth. Taste and add salt and pepper as needed.

Serve warm with a dollop of sour cream and fresh chives.