Start off by peeling half a head of garlic, smash the cloves and set aside.
Turn your oven to 350. On a baking sheet, combine rest of the garlic, 1/3 of carrots, salt and drown with the olive oil - roast until golden brown, approx. 40 minutes.
In a heavy bottom soup pot, melt butter on low until brown. Add your onions, smashed garlic, rest of carrots, celery, ginger, habanero pepper, bay leaf, paprika, salt and Maple Mustard Hamonizer spice blend. Cover the pot with a lid and allow the vegetables to sweat on a low heat for about 2 hours.
When finished, remove bay leaf and combine with the roasted vegetables in a food processor with 1 cup of orange juice and with 1.5 cups beef broth and process until desired consistency. You may need to work in batched. Add more broth for a thinner consistency.
Season with salt to taste and serve with sour cream or greek yogurt.