Preheat oven to 400F and place de-seeded and de-ribbed jalapenos faced down on a cookie sheet lined with parchment paper. Roast jalapenos for 10 to 15 minutes till the skin is lifting from the jalapeno. Pull from oven and peel skin from jalapeno. Removing the skins is optional. I like the flavor of the roasted skin so I leave the skin on.

In a medium sauce pot, add in the carrots, onions, and olive oil. Saute for about 3 minutes until the carrots are tender.

On a small plate, smash the butter and flour together until lightly incorporated. This is going to make your roux easier and with less lumps. Add flour and butter mixture to the pan and cook for about 2 minutes while coating vegetables. Add in the roasted jalapenos; stir well. Add in chicken broth and bring to a boil. The soup should have a creamy texture and be yellow in color. Add in heavy cream and wondra flour; stir well and bring to a boil. Once boiling, lower the heat to low and simmer for about 5 to 7 minutes until the soup is thick and creamy. If not thick enough you can add more Wondra. Don't worry about lumps as you will be blending the soup anyway. Salt and pepper to taste.

Using a immersion blender or regular blender, cream the soup until all large pieces of jalapeno or carrots have diminished. ( I didn't blend mine in the picture cause I was in a rush and can't find a piece to my immersion blender). Serve with croutons, crackers, or by itself.