Heat annatto oil in stock pot. Add the garlic, thyme, carrots. Sauté until carrots are nicely browned and sweet tasting, but a tad firm. Incorporate flour to form a roux.

Add stock, season with vindaloo and red pepper flakes to taste bearing in mind it will reduce. I suggest keeping it light. Simmer carrots until soft. Remove and reserve the garlic and thyme.

Puree the soup mixture in a blender until smooth. If it's too thick add water. Add the soup, a dash of liquid smoke, and reserved ingredients back to the stock pot. Add cream to taste. Simmer to let flavors build for approximately 15 minutes and until you've reached your desired thickness.

Garnish with parley, freshly ground black peppercorn, and extra virgin olive oil.