Pre-heat the oven to 180 degrees. Peel and chop the carrots, season with salt and pepper and drizzle with garlic-infused oil.
Add the tomatoes sliced into quarters. Roast for 40 minutes.
Put the coconut milk and stock cube dissolved in 100ml boiling water into a food processor with the green tips of a spring onion.
Add the carrot and tomato and blitz until smooth. Transfer to a saucepan and heat gently until warmed through. Add spices at this point if you wish.
Serve with crusty bread or croutons.