Glaze the oven at 375 degrees Fahrenheit.
Spread carrots, diced, on a sheet pan. Sprinkle with pepper and salt and drizzle with olive oil. To coat, toss. Temper for forty-five minutes, or until golden and delicate.
In a saucepan, bring four cups of chicken broth to a simmer.
Remove the garlic from its shells and combine it with the cooked carrots in the sauce pan. Simmer for fifteen minutes. Following that, add oregano.
Blend in increments, incorporating half-and-half, until the mixture is homogeneous.