• In a pot over medium heat, add avocado oil.  Once heated, add diced onion and cook until soft and fragrant, about 5-10 minutes.
• Next, add baby carrots and chopped ginger and cook for another 5 minutes, until the ginger is fragrant.
• Then add curry powder and red pepper flakes and toast while stirring for 30-60 seconds until fragrant. Be careful not to burn the spices.
• Once the spices are fragrant, add the vegetable broth and most of the coconut milk, reserving ¼ cup for garnish. Bring to a gentle boil, then lower the heat, close the lid and let simmer for 15-20 minutes until the carrots are softened.
• When the carrots are soft, use an immersion blender to carefully blend the soup until smooth and creamy. Alternatively, let the soup cool slightly then use a powerful blender to blend the soup in batches. Season to taste with salt and pepper.
• Before serving, garnish with a drizzle of your reserved coconut milk, finely chopped chives, and an optional squeeze of lemon juice to brighten up the soup.

Variations:

• Shorten Your Cooking Time: Cut carrots into smaller pieces to help them cook faster.
• Lower Potassium: Substitute up to half of the carrots for chopped cauliflower and use rice milk instead of coconut milk. Garnish with a drizzle of olive oil before serving.
• Enjoy as a Meal: Serve with a side salad and/or a piece of toast or breadsticks on the side.