Peel and cut carrots into 1-2 inch pieces, thinly slice onion, and mince garlic; set aside. Heat oil in a large pot over medium.

Add veggies and herbs. Cook, stirring occasionally, for 15 minutes. Carrots should be fork tender. Cool slightly, then transfer to a high-powered blender and blend until smooth; slowly add broth while blending.

Return to pot and heat over medium. Add salt, pepper, and hot sauce (optional); stir well to combine.

Slice strawberries. Serve soup hot with bagels and strawberries on the side.