Boil the beans until tender in slightly salted water.
Peel the carrots, cut into circles, mix with garlic, olive oil and Provencal herbs, passed through the press, and salt a little. Put the carrots on a parchment covered pan. Bake in the oven at 200 degrees for 20 minutes.
Transfer the carrots to a blender bowl, add a few tablespoons of boiled water, beans and tomato paste. Interrupt with a blender until smooth. Then pour into the pan and add boiling water to the desired consistency.
Bring the puree soup to a boil; if necessary, add salt and spices.
Mashed carrot soup with beans and tomato is hearty, tender and tasty, this dish is great for the children's menu, you can safely replace the beans with chickpeas or lentils. To significantly reduce the cooking time, boil the beans in advance, so it should be soaked in cold water before cooking. If desired, you can add more onions, and replace the tomato paste with fresh tomato.