Wash, peel and prepare the carrots, pepper, onion and garlic for roasting. Place them on a large baking sheet. If using stoneware, you don’t need a liner. If using another material use a silicone mat or parchment paper to line the sheet before adding the vegetables. Drizzle with canola oil.
Roast for 30 minutes.
Add Roasted vegetables to a large pot or Dutch oven. Add water and seasonings. Bring to a boil. Turn down to a simmer and then blend with an immersion blender.
serve in 6 bowels, top with a drizzle of cream. See FAQ section for alternatives