Roasted Carrot Soup

0 Cut the carrots into 1 inch cubes
1 Pre heat oven to 400 degree Fahrenheit
2 In a pan lay the carrots, sprinkle salt and pepper and drizzle 1 tablespoon of olive oil and toss it till the carrots are coated with olive oil
3 Place the Rosemary sprigs on top of the carrots
4 Roast the carrots in oven for 30 minutes
5 Once they are roasted, remove them
6 from oven and let them cool outside
7 Remove the Rosemary sprigs and grind the carrots and water in a blender  till it is a smooth mixture
8 Pour the soup in a pot and add garlic and onion powder and let it simmer for 10 minutes on medium heat
9 Adjust the salt if needed
10 Garnish with cream and croutons and serve hot