In a large sauté pan, over medium-high heat, heat oil until shimmering.
Add carrots, onion, and garlic and sauté until onions are translucent.
Add flour, cook 1 min. stirring to keep from burring.
Add broth and bay leaf, bring to a boil.
Reduce to simmer, and cover pot with lid.
Simmer 30 minutes.
Remove bay leaf. Puree to smooth.
Add cream, lemon juice and salt & pepper.
Reheat & Simmer 5 minutes more.
Garnish as desired.