Step 1: Prepare Carrots

Peel and chop 1 kilogram of carrots into rounds.

Step 2: Prepare Roasting Tin

Line a large roasting tin with non-stick baking paper. Drizzle a little olive oil on the bottom of the tin.

Step 3: Roast Carrots

Add the chopped carrots to the prepared roasting tin. Drizzle a little more olive oil over the top of the carrots. Roast in a preheated oven at 200°C (400°F) for about 30 minutes, stirring and tossing the carrots around halfway through to ensure even cooking, until they are tender.

Step 4: Combine Soup Ingredients

Over a high heat, add 1 liter (4 cups) of chicken stock, 2 cups of cold water, 2 crushed garlic cloves, and the roasted carrots to a large pot. Season with a little pepper. Give it a good stir.

Step 5: Bring to Boil and Simmer

Put the lid on the pot and allow the mixture to come to a boil. Once boiling, remove the lid, turn the temperature down to low, and allow it to simmer for 5 minutes.

Step 6: Blend the Soup

Using a stick blender, blend the carrots and liquid directly in the pot until the soup is nice and smooth. If you don't have a stick blender, allow the soup to cool slightly and transfer it in batches to a regular blender.

Step 7: Add Sour Cream and Simmer

Add a blob (approximately 1 tablespoon) of sour cream to the soup (this step is optional but adds richness). Stir well to combine. Put the lid back on and allow the soup to slowly simmer for another 10 minutes.

Step 8: Serve

The roasted carrot soup is now ready to be served. Enjoy this rich, smooth, and naturally sweet soup.

• If you don't have a stick blender, allow the soup to cool slightly and transfer it in batches to a regular blender to achieve a smooth consistency.

• For a vegetarian version, substitute chicken stock with vegetable stock.

• Adjust the amount of sour cream to your preference for creaminess.