Step 1

In a large pot heat the olive oil over medium heat. Add the sliced onion, a good pinch of salt and pepper cook for about 3 minutes, or until the onion starts to soften.

Step 2

Add the carrots, stir well, and cook for other 5 minutes.

Step 3

Add ginger, garlic and turmeric, mix well and cook for another minute.

Step 4

Add broth, coconut milk, and bring to the boil.

Step 5

Reduce the heat and simmer for about 20 until the carrots are cooked through and soft. Stir occasionally.

Step 6

Remove the pot from the heat, check the consistency (you might like a thicker or a thinner soup, so you can add or reduce the amount of liquid before blending).

Step 7

Let cool slightly and transfer to a high-powered blender or blend it with an immersion blender. Blend until smooth, taste, and adjust seasonings.

Step 8

Serve warm or cold, with ground black pepper, and lemon or lime wedges for an extra zesty flavor if you like. Enjoy it!