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Add the ground beef to a large dutch oven or soup pot and cook over medium heat until the beef is browned, stirring and breaking the meat into small pieces.
Drain the browned meat.
Using the same pot, add the onion and grated carrots. Cook for 5 minutes, stirring occasionally until tender.
Add the garlic and cook, stirring, for additional minute.
Add the broth and tomato paste stirring and scraping the bottom of the pot with a wooden spoon.
Add the ground beef, potatoes, thyme and ground sage and stir to combine well.
Bring to a boil and simmer until potatoes are tender. Season to taste with salt and pepper.
In a small bowl, mix the cream and cornstarch together and then add it the soup in small batches, stirring constantly until combined.
Serve sprinkled with cheese.
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