Place the carrots in a medium baking dish large enough to lay the carrots in a single layer. Drizzle them with olive oil and toss them to coat well. Sprinkle with a little salt and pepper. Roast in the pre-heated oven, stirring once halfway through roasting, until they’re tender, blistered, but not yet browned, about 50- minutes to 1 hour.
In a heavy saucepan over medium heat, melt the butter. Add the onion and cook until softened, 2 to 3 minutes. Stir ginger and cook, stirring, for another minute. Add the roasted carrots, chicken broth, salt and pepper. Bring to a boil, then reduce the heat to medium low and cover. Simmer until the carrots are very tender, about 45 min.
For the Kale Chips (if using): While the soup is simmering, preheat oven to 350 F. Toss kale in olive oil and sprinkle with paprika and salt. Spread in an even single layer on a parchment-lined baking sheet. Bake in preheated oven until crisp, about 10-12 minutes. Allow to cool on baking sheet for about a minute, then transfer to a cooling rack. *Can be made ahead and stored in an airtight container.
For the Whipped Goat Cheese (if using): In a blender or food processor, combine all ingredients and blend until smooth. *Can be made ahead and refrigerated.
Puree soup with an immersion blender or alternately, you can allow to cool slightly and blend in small batches in your blender (don't blend hot soup all at once and be sure to cover top with a towel when you blend.)
Taste and adjust seasoning, as necessary. Serve as is or top with kale chips and/or whipped goat cheese and pepitas.