Cut carrots & apples into same size pieces to ensure even cooking. Toss with garlic, thyme, rosemary, salt & pepper, and olive oil to coat. Place into roasting pan, and sprinkle a little more olive oil on top. Roast in oven for 20- 30 mins at 300 degrees. (Watch to ensure garlic doesn’t burn).
Dump contents into large stock pot, and add 2 boxes of stock. Bring to a boil until cook until carrots are tender & cooked. Remove bay leaves.
With an immersion blender*, blend all ingredients until smooth. With reserved box of stock, add some to desired consistency.
Add ½ cup of cream if you desire it for creamier consistency.
* A regular blender or food processor can be used, just be careful dumping contents of hot pot into container of blender.