Step 1

Melt coconut oil in over medium-high heat in a medium sized stock pot. Add onion, garlic, and ginger to pot and cook for 5 minutes. Add carrots and cook for 3 more minutes. Stir broth and cilantro into pot and bring to a boil. Once boiling, lower heat, cover pot and simmer until carrots can easily be pierced with a fork. This will take anywhere between 15 and 40 minutes depending on the size of the diced carrots.

Step 2

When carrots are soft, puree using an immersion blender or add to a blender to puree. Return soup back to stock pot and add coconut milk and more water if too thick.

Step 3

Add lime juice and more salt to taste.

Step 4

Garnish soup with cayenne pepper and fresh cilantro leaves. Serve hot.