CARROT DILL SOUP

Heat oven to 450°F. Peel and chop carrots into 1" pieces. Toss carrots with 1 tablespoon olive oil and place on a sheet pan. Sprinkle with salt and Sunset Seasoned Pepper. Roast carrots in the oven for 20-25 minutes or until fork-tender. In a large stockpot, add 1 tablespoon olive oil and Oh! So Garlic. Let sit for 5 minutes to rehydrate. Add onions and sauté over medium heat until tender and translucent, about 5 minutes. Add roasted carrots and chicken broth to the stockpot. Bring to a boil, reduce heat, cover and simmer for 25 minutes. With an immersion blender, puree the soup until smooth. Stir in the milk, dill and chives and cook just until heated through.