Maple Carrot Soup

I thought this carrot soup was an original idea,
I also usually glaze carrots with maple syrup.

Ingredients:
2 pounds carrots, cleaned
2 onions, diced
1-inch piece ginger, peeled and grated
4 cloves garlic, minced
1/3 cup maple syrup
2 T olive oil more if needed
4 cups chicken stock
Salt and pepper to taste
Whipped cream to serve

Directions:
Preheat oven to 350 degrees.
Slice the carrots about 1/4-inch think.
Line a baking sheet with parchment paper.
In a bowl toss the carrots and onions
with the ginger, garlic, maple syrup
and olive oil and place on the baking sheet.
Roast for 30-40 minutes, stirring and turning
once or twice during cooking.
If the carrots look like they are drying out,
add more olive oil a tablespoon at a time.
When the carrots and onions begin to soften,
transfer them to a large pot with all of the juices
from the baking sheet and add the chicken stock.
Season with salt and pepper.
Cover and bring to a boil and then simmer
for about 20 minutes until the carrots are completely soft.
Use an immersion blender to puree the soup in the pot,
adding more water or stock as necessary to thin it out.
Serve appetizer portions with whipped cream,
maple syrup and chives.