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On a parchment paper-lined cookie sheet, lay out carrots.
Drizzle with 2 Tbsp. olive oil and ½ tsp salt, and toss.
Roast at 400° for 25-35 minutes.
Add onion, garlic cloves, 1 Tbsp. olive oil, and ½ tsp. salt.
Toss.
Roast another 5 minutes.
After roasting, place all the ingredients in a large pot with chicken broth and thyme.
Simmer 15-20 minutes.
Run an immersion blender through it until smooth.
Add brie, orange juice, and heavy cream, stirring until brie is melted.
Season with pepper to taste.
When cool, transfer to a large freezer bag or smaller freezer containers. Freeze.
Thaw.
Reheat on the stovetop or in the microwave.
Garnish with chives if desired.
Souter cube