Preheat oven to 400°F (2014˚C)
Scrub the carrots and trim the ends and place them on a rimmed baking sheet.
Remove the skin from the garlic cloves and wrap them in foil. Place them on the baking sheet with the carrots and roast for approximately 30 minutes. The carrots are ready when easily pierced with a fork.
Let the carrots and garlic cool for five minutes.
Place the carrots, garlic, and rosemary leaves in a high-powered blender with one and a half cups of the plant milk and blend until smooth and creamy. Add more milk if needed.
Pour the soup into a medium saucepan and add the rest of the plant-base, the 2 tsp of ground cumin, the ½ tsp of ground ginger, salt and pepper to taste, and the milk and stir to blend. Heat on medium heat until it’s hot. Watch it carefully because it will bubble and make a mess. Taste the soup and adjust the seasonings to suit your taste.