Heat the coconut oil in a large pot over medium high heat
Add onion, saute for about 4 minutes
Add garlic and ginger and saute for another 2 minutes
Add diced carrots, roasted tomatoes, curry powder and saute for 1 minute
Add vegetable stock and coconut milk, reduce the heat and simmer until carrots are very tender for about 15 minutes
Remove from the heat and transfer to the blender, puree
Transfer the soup back to the pot, add seasoning of simple salt/pepper to taste and bring to a boil for a smoother flavor
Turn off the heat and serve soup with your favorite toppings.