Preheat your oven to 400 ℉ (200 ℃),
Peel the carrots, onion and garlic. Cut the carrots lengthwise and into roughly ½ inch slices, and cut the onion into thin slices. Put everything in a bowl or directly on a baking pan, add the olive oil, salt, pepper, cumin and cayenne pepper, and toss everything until the vegetables are coated evenly. Distribute them evenly on the baking pan.
Roast the vegetables for 25-30 minutes, turning them halfway.
Place the roasted vegetables in a large pot, add the canned tomatoes, basil, and ½ a can of water. Simmer at medium heat for 15-20 minutes.
Grab a spoon and check that the carrots are soft enough to blend. When they are, add the coconut milk to the soup and blend it. Add salt and pepper to taste. The soup is ready! Plate it and garnish it with roasted walnuts and some cilantro or parsley.
