Preheat the oven to 200oC.
Place the tomatoes on the baking sheet, cut side up along with the onions, garlic pods and Thyme twigs.
Drizzle the herb infused olive oil (or just olive oil)
Sprinkle some coarse sea salt and pepper over the tomatoes.
Roast the tomatoes for about 30 mins.
Meanwhile Place water in a pan and boil the carrot cubes along with a sprig of Thyme till just soft ( 10 mins.)
Drain and cool the carrot cubes but do not discard the water.
Cool the Roasted tomatoes, onions and Garlic.
Carefully remove the Thyme sprigs.
Remove the skin from the tomatoes (or alternatively sieve the pulp later)
Blend the roasted Tomatoes, sliced onion, garlic along with the cooked carrot.
Transfer the pulp to a large pot.
Adjust to a soupy consistency using the carrot stock (or vegetable stock)
Add the brown sugar and adjust the seasoning.
Bring to a boil and turn off the heat.
Serve hot garnished with the herb and chilli infused olive oil along with a warm bread.
(You may alternatively garnish with Cheese of your choice)
I served the Soup with the Rosemary & Olive Focaccia.