Peel and roughly chop the black carrots, add garlic, chilli flakes, salt and olive oil and rub it mixed. In a preheated oven at 200C, grill them for around 20 minutes till tender.
In a blender with heat friendly grinding, puree the carrots with a little vegetable stock till smooth. If you don't have a heat friendly mixer, cool the carrots somewhat and then grind. We like our soups thick and don't mind a bit of texture, if you want it super smooth, filter at this stage.
In a heavy bottom pan, add the pureed carrots, water/vegetable stock and bring to boil. Adjust the thickness by adding more liquid or boiling till it is thick enough for you.
Served garnished with toasted almonds, generous amount of feta cheese and microgreens/parsley.