Roasted Carrot and Tomato Soup

Preheat oven to 400°F (200°C).

In a large bowl, toss the carrots, tomatoes, onion, and garlic with olive oil, thyme, salt, and pepper.

Spread the vegetables in a single layer on a baking sheet.

Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized.

Transfer the roasted vegetables to a large pot. Add the vegetable broth.

Bring the mixture to a simmer over medium heat. Reduce heat to low and cook for 10 minutes to allow the flavors to meld.

Use an immersion blender or carefully transfer the soup to a regular blender to puree until smooth.

Taste and adjust seasoning as needed. Add red pepper flakes for a little heat, if desired.

Serve hot, garnished with fresh basil.