Heat oil in large pot over medium; sauté onion 5 minutes until softened and translucent.

Add garlic; cook another minute, stirring constantly to prevent burning.

Stir in carrots, tomatoes with juices, broth, paprika, and thyme.

Boil; reduce heat to low and simmer 20 minutes or until carrots are very tender.

Puree smooth and creamy with immersion blender, or carefully transfer to regular blender in batches.

Season with salt and pepper to taste; serve hot with optional fresh herbs.