Peel and chop the carrots to create 5 cups worth. I used 9 carrots.
Dice the onion, slice of skin and dice the fresh ginger, and mince the garlic.
Heat a bit of cooking oil in a large pot over medium high heat. Add in the onions and cook 1-2 minutes, until they turn translucent.
Add the garlic and ginger. Cook another 1-2 minutes.
Add in the carrots.
Add in all other ingredients: vegetable broth, coconut milk, turmeric powder, sea salt and ground pepper. Bring to a boil, then let simmer for 10-15 minutes, or until carrots are soft when poked with a fork.
Divide the soup into three sections and carefully add it into your high-speed blender.
Puree until smooth (You can also use an immersion blender).
Pour into bowls and serve.
Recipe Notes:
You can use 1 ½ cups of heavy cream in a replacement for coconut milk.Leftovers can be stored in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.