SPRINGFIELD, Mo. (KY3) – Try this perfect fall soup. Preheat oven to 350°. Drizzle carrots with olive oil and one tablespoon of garlic, salt, and pepper mixture. Roast carrots for 40 minutes or until they are tender and begin to become golden brown around the edges. In a small pan, warm chicken stock until steaming. Add carrots and warm chicken stock to a blender, and add sage leaves. Blend until completely smooth. Add half-and-half or heavy cream and blend again. Pour soup into serving bowls. Garnish with diluted sour cream and garnish with pita seeds. The recipe serves four.