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.