In a roasting tin lined with non stick baking paper, put a little bit of Olive Oil (2 tablespoon). Place your Carrot (1 kilogram) in and add some olive oil on top as well. Roast inside a preheated oven 200 degrees C (400 degrees F) for about half an hour.
Inside a pot over a high heat, mix together the Chicken Stock (2 cup), Water (2 cup), Garlic (2 clove), the roasted carrots, and some Freshly Ground Black Pepper (to taste). Put the lid on until the mix comes to boil.
When the mix comes to boil, Turn the temperature down to low and allow it to simmer for five minutes. Using a stick blender, blend your carrots until they are nice and smooth. Put the lid back on and allow it to simmer for another ten minutes.
Add the Sour Cream (1 tablespoon), and serve while hot! Enjoy!