Wash the tomatoes and place them in a large bowl. Add boiling water and leave for 5 minutes. Remove the tomatoes from the water and peel the tomatoes. Chop them roughly and set aside.
Heat olive oil in a large pot over low heat. Add the onion, sauté for 1 minute and add the garlic. Sauté for 30 seconds, stirring constantly. Add the carrots and chopped tomatoes, and stir. Season with salt, pepper, sweet paprika, oregano, and basil. Cook for 15 minutes, stirring occasionally. Add the vegetable broth, stir, and simmer for 10-15 minutes.
Transfer the soup to a blender and puree until perfectly smooth. Divide between 4 bowls. Serve with drizzles of olive oil, topped with basil pesto, sunflower seeds, and desired sprouts.