Preheat your oven to 400°F with a rack in the middle. Line a large baking sheet with parchment paper.
Toss the peeled and chopped carrot pieces with 2 tablespoons of extra virgin olive oil, sprinkle with salt and black pepper, and toss to coat the carrots. Spread on the prepared baking sheet.
Bake for 30 minutes, tossing halfway until the carrots begin to have a bit of a char on some of the edges. **Note: The carrots will still be firm after this step.
When the carrots are almost done roasting, melt the 2 tablespoons of butter and add 1 tablespoon of olive oil in a Dutch oven or large pot over medium heat.
Add the diced onion and garlic, and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.
Add ½ cup white wine and simmer for a minute.
Add (4 cups) of chicken stock, roasted carrots, and bay leaves to the pot. Turn the heat to medium-high to bring to a low boil, reduce to a simmer and cook for 15 minutes or until the carrots are tender and easily break apart with a fork.
While the soup is simmering, make the Crispy Sage if desired.
**Remove the bay leaves before going on to the next step**
After the soup has simmered for at least 15 minutes, remove the bay leaves and working in batches, add a couple of cups of the soup to a blender. Keep the blender lid a little ajar, start blending slowly, and increase the speed. Use the extra stock as needed and blend until the soup is well blended and smooth.
Pour the blended soup into a clean pot and repeat the blending process with the balance of the soup until all the soup has been blended. Adjust with the extra stock as necessary to get the desired consistency. If you run out of stock, you can add water.
Once all the blended soup has been returned to a pot adjust the seasoning if needed. *If using heavy cream, add the ½ cup of heavy cream and let the soup simmer over low heat.
To serve, ladle the soup into individual bowls and top with crispy sage leaves. Add a little swirl of crème fraiche and serve.