Prepare vegetables. Chop the onion. Mince the garlic. Peel and chop the carrots.
Heat 2 tbsp of avocado oil in a large pot.
Add minced garlic and chopped onion the pot and cook on low for 2-3 minutes until translucent and fragrant.
Add cans of coconut milk (include all cream on top) and vegetable stock to the pot. Mix well until all chunks are smooth. Add in curry paste and coconut aminos and stir again.
Add in spices: curry, ginger and salt to taste. Stir.
Add in chopped carrots and mix. Cover and simmer on low for 2 hours until the carrots are tender.
Using an immersion blender, puree the soup until it is smooth and creamy. You can also leave it more chunky if that is what you like. You can also pour it into a vitamix / blender and mix that way.
Serve with fresh naan, sourdough or gluten free bread and chili flakes! Enjoy!