Peel carrots and trim the ends. Cut on a deep diagonal into ½-inch slices, or leave small carrots whole. Keep cuts consistent — same size means even cooking. Toss in a Mixing Bowl with a drizzle of olive oil until coated. Season well with kosher salt and black pepper. Add herbs or spices now if using (thyme, rosemary, garlic). Toss to coat evenly. Line a Baking Sheet with Aluminum Foil and lightly oil it.

Preheat Oven to 425°F (or 400°F for a gentler roast). Spread seasoned carrots in a single layer on a Baking Sheet — no touching or overlapping, or they'll steam instead of brown. Use two pans if needed. Roast at 425°F for 25–35 minutes, or at 400°F for 35–40 minutes. Toss every 10 minutes for even browning on all sides. For a glaze, add it in the last 5–10 minutes. Toss to coat and return to oven until absorbed and caramelized.

Add the minced 4 cloves garlic minced and cook, stirring constantly, for 1 minute until fragrant.

Peel carrots and trim the ends. Cut on a deep diagonal into ½-inch slices, or leave small carrots whole. Keep cuts consistent — same size means even cooking. Toss in a Mixing Bowl with a drizzle of olive oil until coated. Season well with kosher salt and black pepper. Add herbs or spices now if using (thyme, rosemary, garlic). Toss to coat evenly. Line a Baking Sheet with Aluminum Foil and lightly oil it.

Preheat Oven to 425°F (or 400°F for a gentler roast). Spread seasoned carrots in a single layer on a Baking Sheet — no touching or overlapping, or they'll steam instead of brown. Use two pans if needed. Roast at 425°F for 25–35 minutes, or at 400°F for 35–40 minutes. Toss every 10 minutes for even browning on all sides. For a glaze, add it in the last 5–10 minutes. Toss to coat and return to oven until absorbed and caramelized.

Bring the soup to a boil over high heat, then immediately reduce the heat to medium-low. Skim off any foam or impurities that rise to the surface during the first 5 minutes of simmering.

Ladle into bowls and garnish with freshly chopped 3 tbsp fresh parsley chopped if desired. Serve hot with crusty bread or crackers on the side.

Peel carrots and trim the ends. Cut on a deep diagonal into ½-inch slices, or leave small carrots whole. Keep cuts consistent — same size means even cooking. Toss in a Mixing Bowl with a drizzle of olive oil until coated. Season well with kosher salt and black pepper. Add herbs or spices now if using (thyme, rosemary, garlic). Toss to coat evenly. Line a Baking Sheet with Aluminum Foil and lightly oil it. Preheat Oven to 425°F (or 400°F for a gentler roast). Spread seasoned carrots in a single layer on a baking sheet — no touching or overlapping, or they'll steam instead of brown. Use two pans if needed. Roast at 425°F for 25–35 minutes, or at 400°F for 35–40 minutes. Toss every 10 minutes for even browning on all sides. For a glaze, add it in the last 5–10 minutes. Toss to coat and return to oven until absorbed and caramelized.

Peel carrots and trim the ends. Cut on a deep diagonal into ½-inch slices, or leave small carrots whole. Keep cuts consistent — same size means even cooking. Toss in a Mixing Bowl with a drizzle of olive oil until coated. Season well with kosher salt and black pepper. Add herbs or spices now if using (thyme, rosemary, garlic). Toss to coat evenly. Line a Baking Sheet with Aluminum Foil and lightly oil it. Preheat Oven to 425°F (or 400°F for a gentler roast). Spread seasoned carrots in a single layer on a baking sheet — no touching or overlapping, or they'll steam instead of brown. Use two pans if needed. Roast at 425°F for 25–35 minutes, or at 400°F for 35–40 minutes. Toss every 10 minutes for even browning on all sides. For a glaze, add it in the last 5–10 minutes. Toss to coat and return to oven until absorbed and caramelized.