Preheat the oven to 180°C. Place the tomato pieces on a baking tray. Add the garlic cloves, carrot, onion, bread pieces and drizzle olive oil over them. Mix well and place the tray in the oven and roast till the tomatoes get well roasted.
Take the whipped cream in a small bowl, add the crushed cumin and salt and whip. Keep it in the refrigerator till needed. Take the tomatoes out of the oven and let them cool for a while.
Transfer into a blender jar, add extra virgin olive oil and blend it coarsely. Transfer into a non stick pan, add a little water and stir. Cook, stirring till it comes to a boil. Add salt and stir. Transfer into a soup bowl. Swirl the cumin cream on top, garnish with a parsley sprig and serving piping hot.