Preheat oven to 350℉. Toss sliced carrots in one third of the avocado oil (1 tsp as per the original recipe) and season lightly with sea salt and pepper and lay flat in iron skillet or on a baking sheet. Place in oven and roast for 20 minutes.
Heat the remaining avocado oil (2 tsp as per the original recipe) in a heavy pan and sauté onion over medium low heat until translucent (5 to 6 minutes) and add minced garlic, sautéing for an additional 3 to 4 minutes, being careful not to brown.
Add the roasted carrots to the pan and add balsamic vinegar to deglaze the pan and reduce heat to low.
Add sea salt, dried oregano and basil and stir to combined.
Add all remaining ingredients with the exception of the soy milk and bring to a boil before reducing to simmer for 30 minutes.
Remove thyme sprigs and blend soup using an immersion blender for easy clean-up or transfer to a blender in batches. Add soy milk and stir to mix.
Taste soup and adjust seasoning to taste. If you find that there remains some acidity, add a small amount of additional coconut sugar and heat/stir to dissolve.