Recipe - Potato Soup With Rosemary And Roasted Garlic

4 Bulbs garlic
1 One half pound Russet potatoes
(about 4 mediumsized)
Peeled and cut into
mediumsized chunks
8 Additional large cloves
garlic; peeled
6 cup Water
2 One half cup Chopped onion
1 lg Carrot; peeled
And cut into large chunks
2 teaspoon Salt; (or to taste)
A few sprigs fresh rosemary
(or a teaball with about 2
teaspoons
; dried)
10 ounce Boxed soft silken tofu
White pepper to taste
Additional sprigs rosemary
for garnish; (optional)

Preparation time: 50 minutes (20 minutes of work) Yield: 6 to 8