Preheat your oven to 400°F (200°C).

In a bowl, combine your chopped carrots with olive oil, salt, pepper, and cumin. Toss until evenly coated, then spread them out on the baking sheet in a single layer.

Place the baking sheet in the oven and roast the carrots for about 25-30 minutes until tender and caramelized.

Warm some olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.

After the carrots have roasted, add them with the vegetable broth to the pot. Let simmer for 10 minutes.

Blend the mixture until smooth. Adjust seasoning if needed before serving.