Roasted carrots take on deep, caramelized edges in a hot oven, then simmer down with onion, garlic, fresh ginger, turmeric, and warm Ceylon cinnamon until the whole pot turns fragrant and golden. A quick blend leaves it silky smooth, and a finish of full-fat coconut milk plus a bright splash of apple cider vinegar rounds out the richness with just the right tang. It's cozy but not heavy, warmly spiced without being overpowering, and the kind of soup that tastes like it took far more effort than it did. Since you control every ingredient and how much seasoning goes into the pot, it's an easy one to keep on hand for an added salt approach — just build the flavor exactly the way you want it. Finish with a swirl of coconut milk and torn cilantro for a bowl that looks as good as it tastes.
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Preheat the oven to 425°F (220°C). Spread the carrot pieces on a large baking sheet, drizzle with the coconut oil, and sprinkle with 1/2 tsp of the salt. Toss to coat and arrange in a single layer. Roast for 25–28 minutes, turning once halfway through, until the carrots are tender and caramelized at the edges.
While the carrots roast, heat a large pot over medium heat. Add 1 tsp coconut oil (from the measured amount, or a small additional drizzle) and the onion. Cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
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