I start by preheating the oven to 400°F (200°C). Then I line a baking tray with parchment paper, spread out the carrots, tomatoes (cut side up), onions, and garlic. I drizzle them with olive oil and season with a pinch of salt and pepper. I roast them for about 25–30 minutes, until the carrots soften and the edges begin to caramelize.

In a large pot, I heat a teaspoon of olive oil and add the roasted vegetables. I pour in the vegetable broth and bring it to a gentle boil. I stir in cumin and smoked paprika, then let everything simmer for another 10 minutes so the flavors meld beautifully.

I use an immersion blender to puree the soup directly in the pot, but a countertop blender works too. I blend until the soup turns velvety smooth. I adjust the salt and pepper to taste at this point.

I ladle the soup into bowls and finish with a swirl of cream or coconut milk. I like to top it off with fresh basil or parsley and a dash of black pepper.