Preheat the oven to 450*F with the baking sheet in the oven.
Toss together your carrots and oil in a bowl. [I used the soup pot to toss together the carrots and oil. This keeps me from having to wash another bowl, and you're going to be adding oil and eventually the carrots back into this pot so it doesn't matter.]
Add the carrots to the preheated baking sheet (carefully) and roast for 20-25 minutes, stirring halfway through cooking.
Meanwhile, saute the onion in the pot for 10 minutes, stirring occasionally.
Add the spices, broth, and water. Bring to a boil and reduce heat to simmer until carrots are ready. [this should happen around the same time that the carrots are done]
Add the carrots to the pot and remove from heat.
Use an immersion blender to blend the soup. Or use a blender.
Sprinkle bread with parmesan cheese and broil. Cut into bite sized pieces. [I like to toast the bread a little bit on both sides before adding the cheese to get maximum crunchiness, but that's optional.]