• Preheat the oven to 400. While the oven is preheating, spray an aluminum foil lined cookie sheet with nonstick spray. Coarsely chop the onion and put it into a large bowl with the carrots. Toss with olive oil and salt, pepper, crushed garlic, ginger, and bay leaves. When the veggies are evenly coated, pour the bowl out onto the prepared tray. Roast in the oven at 400 for 35-40 minutes or until the carrots are fork tender. When the carrots are fork tender, put half of the veggies into a blender with 2 cups of veggie stock. Blend until smooth. Pour into a large pot and repeat with the other half of the carrots and remaining 2 cups of veggie stock. Pour into the pot. Finish off with 3/4 cup of half and half or milk. Heat on medium heat until warmed through. Serve with garlic bread croutons.

For croutons

• Cube 4 pieces of slightly stale bread. Toss with olive oil, garlic, salt and pepper. Pour onto a sprayed foil lined cookie sheet. Broil for about 1 minute, then flip and broil the other side for another minute. Let cool and top the soup.