Peel and slice the carrot into ¼-inch thick rounds. Peel and chop the onion. Heat a large pot on medium low heat.

Melt the butter. Add carrots, onion, and garlic. Cook for 5 minutes. Add the tomato paste, canned tomatoes, broth, and spices.

Cover with a lid and increase the heat to bring to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes.

Once the carrots are fork-tender, remove the bay leaf. Transfer the soup contents to a high-powered blender.

Add the heavy cream and blend, starting slow, and increasing speed until soup is smooth. Ready to serve.