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Heat oil in a large pot over medium/high heat.
Add onion and sauté for about 4-5 minutes, stirring frequently.
Stir in the roasted tomatoes, garlic, carrots, potato, and all spices. Cook for 1-2 minutes, until fragrant.
Pour in the vegetable broth and add bay leaves for flavor.
Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes.
Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time.
Turn off the heat.
Blend part of the soup using an immersion blender or a regular blender to the desired consistency.
Pour the blended soup back into the large pot and stir to combine.
Taste and add more salt/pepper/spices if needed.
Serve in bowls and garnish with fresh herbs.