On a large baking sheet add the chopped carrots, onions, garlic, olive oil, cayenne, nutmeg and some salt and pepper and toss all around to coat. Bake at 400 degrees for 20 minutes and take out.
In a pot add the chicken broth to the stove top and start to warm and then add the roasted carrots, onions and garlic to the pot and bring to a boil - simmer for another 10 minutes and then carefully add the mixture to a blender and squeeze some lemon juice in and blend until smooth.
This soup is so easy, delicious and good for you! 🙂