Preheat the oven to 450. Combine carrots tomatoes, onions, and garlic on a sheet pan. Roast in the oven for 25 minutes, or until tomatoes are wrinkly and carrots are soft enough to spear with a fork.
Place roasted vegetables and olive oil/butter into a food processor and puree until as smooth as you like. Add some broth if needed to loosen.
In a pot over medium heat, combine vegetable puree, remaining broth, thyme, and salt and pepper to taste. Bring to a simmer, and allow to cook until soup has reached desired consistency. If you are using cream, stir it in and allow to warm through before serving.
Serve hot topped with crispy kale and a dollop of yogurt (if desired).
Massage torn kale leaves with sesame oil, olive oil, pepper and salt. Spread out on a sheet pan, and place in the oven for about the last ten minutes of the veggie roast, then turn the temp down to 250 for another 20 minutes or so, depending.
Once they are crispy, remove and cool.