Preheat the oven to 180C (350F). Line a large baking tray with baking (parchment) paper. Peel the carrots and cut into quarters lengthwise. Place on the tray and roast for 45 minutes, until tender and lightly browned.
Heat the oil in a large saucepan. Cook the onion over medium heat for 4 minutes, until soft. Stir in the garlic and caraway seeds, and cook for 1 minute. Add the roasted carrots, stock and 1 cup (250ml) water.
Use a stick blender to puree the soup. Bring to a boil, then reduce the heat and simmer for 5 minutes. Season with freshly ground black pepper.
Spoon the soup into bowls and garnish with the extra caraway seeds. Serve with wholegrain bread.
Each serving provides 639 kJ, 153 kcal, 4 g protein, 6 g fat, 21 g carbohydrate, 9 g fibre and 1141 mg sodium.