Pre-heat the oven to 350. In a large pot, get 3 cups of chicken stock boiling.
Peel four garlic cloves. Place on a piece of tin foil, drizzle with olive oil. Wrap the tin foil around the garlic.
Peel one small onion. Place on a piece of tin foil, drizzle with olive oil. Wrap the tin foil around the garlic.
Stow garlic and onion tin wads in the oven.
Toss one medium bag baby carrots into the chicken stock.
After about twenty minutes, stab the carrots with a fork. If tender, carefully transfer the contents to a blender.
Add three tablespoons of butter, 1/2 - 1 cup of half and half (or milk - it all depends on taste. Milk can be completely omitted) to the blender. Puree.
Remove onion and garlic from oven. Unwrap and add to blender.
Add salt and pepper to taste. Season with any of the following: dill, ginger, curry powder, paprika, basil, oregano, rosemary. Blend again to mix.
Fantastic in the winter. For extra heartiness, add some (unpeeled) diced potatoes to the stock with the carrots before boiling.
Total Cookery: 30 minutes.