Creamy Tomato Soup

Preheat oven to 425F. Place all your ingredients (tomatoes, carrots, onion, garlic, thyme, basil) in a baking pan lined with parchment paper. Drizzle the olive oil, sea salt, and pepper over the carrots, onions, thyme, basil, and garlic. Bake for 30-35 minutes. Remove the baked thyme and basil, as they are not to be blended. Add your coconut milk (or cream), tomato paste, and broth to your blender first, then add all your roasted veggies. Blend until smooth. Serve with rosemary sprigs or fresh basil, a sprinkle of coarse black pepper, and red pepper flakes. Enjoy EVERY spoonful!