Preheat your oven to 425"F. Cut the carrots into 1 inch thick rounds and the scallions in 2 inch pieces.

Pierce the orange wedges with the cloves and squeeze them over the carrots. Transfer everything to a roasting dish together with the bay leaf, thyme, red pepper flakes and peppercorns. Drizzle 3 tbsp of olive oil over the top and toss to coat. Roast in the preheated oven until caramelized at the edges, for about 1 hour stirring them around half way.

If the roasting dish is flame proof then just transfer the dish to the stove top, otherwise transfer the roasted vegetables to a soup pot.

Discard the oranges,bay leaf and thyme and pour in the rum or orange liqueur. Bring to a simmer and allow the rum to reduce by half.

Pour in the Orange juice, vegetable stock and bring to a simmer for a couple of minutes.

Remove from heat and using a hand-held immersion blender purée the soup until smooth. Ladle into bowls and serve garnished with some fresh basil, red chile pepper and a drizzle of extra virgin olive oil.