1. Peel and dice carrots.
2. Heat a large soup pot over medium heat and add the olive oil. Once warm, add the carrots and cook for 5 minutes.
3. Add the jar of roasted red pepper, smoked paprika, tomato paste and a pinch of ground pepper and mix together thoroughly. Add the vegetable broth, bring to a boil, then reduce heat to low. Let simmer for 30 minutes or until the carrots are tender.
4. Using a handheld immersion blender, blend the soup until smooth. Transfer the soup into serving bowls and garnish with radish slices, chopped cilantro, pumpkin seeds and fresh ground pepper to taste. Enjoy!