Chop onions and carrots.
In a tall saucepan heat coconut oil until melted and add onions, garlic, salt and pepper. Cook until onions turn translucent.
Add carrots, curry paste, ginger and vegetable stock to pot. Stir to combine and break up curry paste. Bring to a boil and then let simmer 10-15 or until you can stick a knife through the carrots.
Take pot off of heat and place on a hot pad. With an immersion blender pulse until smooth or desired consistency. If you don't have an immersion blender wait until the soup is cool before putting in a blender.
Once blended add in coconut milk and simmer until its combined. Taste and re-season with more curry, salt, pepper, red pepper flakes depending on what it needs.
Top with cilantro and red pepper flakes, you could add avocado, lime juice or leave as is. Enjoy!!