Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the carrots on the baking sheet and drizzle with evoo.
Bake for 40-45 minutes, turning the carrots halfway through the baking time so that they are lightly golden brown on both sides. You want the carrots to be tender, easily pierced with a fork.
Heat a dutch oven over medium heat and drizzle with evoo. Add the onion and garlic to the pot and saute for 4-5 minutes, or until the onions are translucent.
Add the carrots & veggie broth. Turn the heat to low, and using an immersion blender, blend everything together to a smooth, creamy consistency. Season with salt and pepper, to taste. (You can also put all the ingredients into a blender or food processor and blend if you don’t have an immersion blender).
Let the soup simmer for about 30 minutes. Serve warm w/ croutons.
For the croutons
In a large non-stick skillet, fry the bacon over medium-high heat until lightly golden brown and crispy. Place the bacon on a paper-lined plate to drain.
Place 1 slice of mozzarella cheese on 1 slice of gluten-free bread, fold each piece of bacon in half and place on top of the mozzarella. Cover the bread with another slice of bread to make a sandwich.
Spread butter on both outer sides of the sandwich. Heat a small non-stick skillet over medium heat.
Put the sandwich in the skillet and grill on both sides until golden brown, about 3-5 minutes.
Place the sandwich on a cutting board, cut off the crust, and slice into thick strips lengthwise, then crosswise, forming small squares.
Place croutons over a bowl of the soup. Top with extra mozzarella and crumbled bacon if you dare!