Preheat the oven to around 180oC then roast the tomatoes, peppers, onion and garlic in a little olive oil until soft (around 30 mins).
Meanwhile, saute the chopped carrots in about 1cm of water in a large pan for around 5-10 minutes until starting to soften.
Add the green beans and frozen peas and enough hot water to cover and simmer for a few more minutes.
When the roasted veggies are done, blend adding about a cup of water and then pour this into the pan with carrots, beans and peas.
Add in the beans and herbs and milk, plus as much water as you want to create the desired consistency, bring to the boil and simmer for a few minutes more (but not so long that the veggies go soft – you want a bit of bite!)