Heat the oil in a dutch oven over medium-high heat.
Add the tomatoes, carrots, onion, garlic, 1 tsp salt, and 1/4 tsp pepper then cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.
Stir in the tomato paste until well combined.
Stir in the water and bring to a boil.
Place a lid on the dutch oven then reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are very tender, about 25 minutes.
Take the dutch oven off the heat then use an immersion blender, or stand blender in batches, to blend the soup until smooth.
Stir in the heavy cream then season the soup with salt & pepper to taste.
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