Begin by thoroughly washing your carrots, then peel and chop them into small, uniform pieces.

Finely dice the onion and garlic. Grate about an inch of fresh ginger for a flavorful kick.

In a large pot, heat 2 tablespoons of oil over medium heat. Add the diced onions and sauté for about 5 minutes until they become translucent and fragrant.

Then, toss in the minced garlic and grated ginger, cooking for an additional 2 minutes.

Introduce the chopped carrots to the pot along with 4 cups of vegetable broth.

Raise the heat to bring everything to a boil, then reduce it to a simmer. Allow the mixture to cook for about 20 minutes.

Using an immersion blender, carefully blend the soup directly in the pot until it reaches a smooth and creamy consistency.

Once the soup is blended, stir in a can of coconut milk to add creaminess and richness.

Heat the mixture gently over low heat for about 5 minutes, ensuring it doesn’t boil.

Ladle the piping hot Spicy Carrot Ginger Soup into bowls, garnishing with fresh herbs and a swirl of coconut cream if desired.