Step 1

Heat the oil over medium-high heat in a large pot. Add the onions and cook for 1-2 minutes or until translucent.

Step 2

Add the ginger and garlic to the pot and stir for another minute.

Step 3

Place the chopped carrots in the pot and stir to combine. Cook for 10 minutes, stirring often.

Step 4

Add the broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, then cover and turn the heat to low for a gentle simmer. Cook for 20-30 minutes or until the carrots are soft when pierced with a fork.

Step 5

Turn off the heat and remove the bay leaf.

Step 6

Blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until it's pureed and smooth.

Step 7

To make the crispy shallots, finely slice the shallot and separate each layer of the slice.

Step 8

Heat the avocado oil in a pan on medium-high heat and once hot, add the shallots.

Step 9

Cook the shallots for 1-2 minutes, stirring frequently to prevent one side from browning unevenly. Once the shallots are golden in color remove with a slotted spoon to a paper towel.

Step 10

Divide each portion of soup into a bowl, swirl one tablespoon of coconut cream on top and garnish with crispy shallots, pine nuts and cilantro.