I'm going to call this:

Melodi's Creamy Carrot-Ginger Soup
(because she shared this recipe with me)

1 large onion, peeled and rough chopped
Grated zest of 1 large orange
5 pounds carrots, rough chopped, cut into 1" pieces
1 qt vegetable stock
2 bay leaves
2 tsp ginger peeled and chopped
1 tsp smoked Spanish paprika, or to taste
2 Tbls soy sauce, or to taste
Cayenne to taste
Red pepper flakes to taste
Dried thyme to taste
Cinnamon to taste
Salt to taste
Pepper to taste
2 cups skim milk (original recipe called for 1/2 and 1/2 but I used skim milk)

Directions:

Preheat oven to 450 degrees.  Place carrots and onion on cookie sheet. Liberally cover with olive oil, salt, and pepper.  Roast for 30 minutes or until charred.  Once cooked, scrape vegetables into a soup stock pot.  Cover with stock, add bay leaves and ginger and cook for 30 more minutes.  Discard bay leaves.  Use a blender to puree the soup.  Taste the soup, then season with the Tabasco, orange zest, soy sauce and spices to your liking.  Add milk.  Continue to adjust spices to your liking.  Serve the soup hot.