Preheat the oven to 200°C
Cut the carrots into chunks, rub the pieces in 1 tablespoon melted coconut oil or butter and sprinkle sea salt, put in a baking tray, cover with foil and bake in the oven for 30–40 minutes, or until cooked through.
In a saucepan, heat 1 tablespoon coconut oil with the rosemary and thyme for 1 minute over a low heat, then add the chopped onion. Sauté for 5 minutes, then add the coconut milk, roasted carrots and boiling water, stock or broth. Cook for 10 minutes over a low heat.
Blend until smooth and enjoy!
Images: Holly Clark Photography