2 lbs carrots washed and chunked ▢4 tsp minced garlic ▢2 TB olive oil ▢salt and pepper to taste ▢4 cups chicken broth ▢3/4-1 cup Half and Half ▢1/4 cup chopped fresh basil ▢sour cream, optional
STEP-1
Preheat the oven to 375 degrees F.
STEP-2
Place chopped carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast for 45 minutes, or until tender and golden.
STEP-3
Simmer 4 cups of chicken broth in a saucepan.
STEP-4
Pop garlic out of the skins and add to the sauce pan, along with the cooked carrots. Simmer for 15 minutes. Then add basil.
STEP-5
Puree in batches until smooth, adding half n half a little at a time. Serve warm.