In a saucepan, heat oil over medium heat until oil shimmers. Add carrots and shallots and cook while stirring until carrots are tender. Add stock, tomato paste, orange juice and Roma tomatoes. Bring all to a boil, reduce heat and simmer, uncovered, for 20 minutes.

Remove from heat, add agave syrup and puree to a smooth consistency. Season with kosher salt and fresh cracked pepper to taste and add basil. Cool to room temperature. Ladle into soup bowls and garnish with a dollop of crème fraiche.