Step 1

Preheat oven to 425-degrees, to roast the carrots.

Step 2

In a large bowl, toss the whole carrots with enough olive oil tocoat the carrots evenly, about 2 tablespoons, and then season with the salt and pepper.

Step 3

Place the carrots in a roasting pan or sheet and bakeat 425-degrees for about 45 minutes or until they are fork-tender and lightly browned on some parts. Allow for some slight charring as this gives the soup a depth of flavor.

Step 4

After the carrots have fully cooked and cooled cut them intosmall enough pieces so that they can fit your blender.

Step 5

Puree the carrots at the puree setting of yourblender along with 1 ½ cups of the chicken broth, and blend until wellcombined. Alternatively, you can use an emersion blender.

Step 6

Next, transfer the carrot puree to a 6-quart potand add the remainder of the chicken stock, spices, and butter.

Step 7

Cook the soup over medium heat for about 15 minutes until it begins to simmer, being sure to stir occasionally so that the soup does not scorch.

Step 8

Reduce the heat to medium-low and stir in the heavy cream and cook until the soup returns to a low simmer.

Step 9

Taste the soup and adjust seasoning if necessary.

Step 10

Serve the soup hot and garnish with fresh parsleyand with a dollop of sour cream.

Step 11

Store leftovers in the refrigerator for up to 3 days.

Step 12

Refer to the notes section for freezing instructions.