▢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

350°F preheating of the oven is required.  

Spread carrots, diced, on a sheet pan. Sprinkle with pepper and salt and drizzle with olive oil. To coat, toss. Cook for forty-five minutes, or until golden and tender.  

Step - 2

In a saucepan, bring four cups of chicken broth to a simmer.  

Step - 3

Remove the garlic from its shells and combine it with the cooked carrots in the sauce pan. Simmer for fifteen minutes. Follow with basil.  

Step - 4

Blend in increments, incorporating half-and-half, until the mixture is homogeneous. Keep toasty.  

Step - 5

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