Heat the oil in a large soup pot over a low medium heat. Add the ginger and stir to combine. Allow the ginger to cook for a few minutes to become fragrant. Add a splash of water if it starts to stick.

Add the carrots and stock or water and turn the heat to medium. Cover and cook for 20-30 minutes or until a knife easily slides through the thickest piece of carrot.

Add the coconut milk and stir to combine.

Blend your soup using your preferred method. I use an immersion blender and then finish off in my Nutribullet once the soup is cooled. If you have a blender with a steam valve, you can blend the soup while it is hot.

Season the soup to taste and stir through the lime or lemon juice according to your preferences.

Leftovers keep well in the fridge for a number of days and can easily be frozen.