Place carrots on a baking sheet and drizzle with a bit of oil. Then put the carrots in a 400 F degree oven for 40 minutes. Stir once half way through baking.
Heat oil in a stock pot and add garlic and onion. Cook for one minute. Stir often. Add the potato and cook for 3-4 minutes.
Add broth to the stock pot and bring to a boil. Then turn the heat to low, place the lid on the stock pot and simmer.
Add the basil, carrots, salt and pepper to the stock pot. Simmer for 15 to 20 minutes.
Use a hand held emersion blender and blend the soup. It will look like creamed soup when you are done.