Roast diced carrots with a little olive oil, salt and pepper in a 400 degree F oven for 20-30 minutes.
In a heavy bottom pot brown the onion in a small amount of olive oil; once browning has occurred add the mushrooms and allow them to sear, then add the minced garlic.
Add the roasted carrots and potatoes to the pot. Deglaze with white wine and season with salt and pepper.
Add the chicken broth, tomatoes and Vidalia Onion Fig Sauce.
Add the parsley and enough water to cover the vegetables, simmer until all is tender.
In batches puree in the blender till smooth. Return to a pot and whisk in sour cream, adjust the seasoning and top with crumbled feta cheese, salt and pepper. Broil until golden brown, approximately 20 minutes.