1 1/2poundscarrots, peeled and cut into 1/4 inch slices
1(13.5 oz) can unsweetened coconut milk, shaken well
In large saucepan, heat olive oil over medium heat. Add onions, salt, and pepper, and saute until translucent, about 5 minutes.
Add ginger, turmeric, and red pepper flakes; saute briefly, about 1 minute.
Add sliced carrots and vegetable broth to pan. Cover pan, turn heat to high, and bring to boil. Reduce heat to medium, and cook carrots until very soft, about 20 minutes.
Remove pan from heat. Using immersion blender, puree carrot mixture until smooth.
Add coconut milk, stir well. Return to heat and warm gently, until soup is desired temperature.
Serve with chopped herbs such as cilantro or parsley, chopped green onions, or toasted coconut flakes.
If you would like to deepen the flavor of the carrots, roast them instead of boiling them. Preheat oven to 425ºF. On a rimmed baking sheet, combine carrots with 2 teaspoons olive oil, salt, and pepper. Roast for 20 minutes, or until carrots are tender, stirring once. Combine with sauteed onions, spices, broth, and puree. Stir in coconut milk.