Carrot Bean Soup

Cook the beans and fold to a colander. Cut the carrots into slices, add olive oil and garlic, salt and Provencal herbs, passed through the press. Stir. Put the carrots on a baking tray with parchment in one layer and bake in the oven preheated to 200 ° C for 15 minutes. Put carrots, beans, tomato paste in a blender bowl, pour in 5 tbsp. l hot water and puree until smooth. Put the mixture in a saucepan, add hot water to taste and mix thoroughly. Bring to a boil and serve!