Preheat oven to 300°F.
Wash carrots and slice in half.
Place carrots and garlic on a parchment lined baking tray and lightly drizzle with olive oil. Roast for 45 minutes.
After the carrots have been cooking for 30 minutes, in a large soup pot, melt the butter and sauté the chopped onion until browned. Season with salt, pepper, and dried basil.
Add the roasted carrots and garlic to the pot.
Add chicken stock, bouillons cubes, water, Savory Carrot Purée for Baby, and red pepper flakes and let simmer for about 5 minutes.
Using a hand mixer or blender, purée soup until it is a smooth consistency.