Heat the oil in a pan over medium heat. Add onions and ginger and cook for about 3 minutes, until the onion is translucent.
Add the garlic and cook for another minute. Add carrots and cook for 2 minutes. Add broth. Coconut milk and salt. Cook for about 20-30 minutes.
When done cooking, puree the soup in a blender. Return the soup to the saucepan add lime juice and chili peppers. Garnish with sliced scallions and cilantro.
2 Tbs light sesame or olive oil
1 large onion, peeled and diced
2 Tbs minced ginger
1 medium clove garlic, minced
2 pounds carrots, peeled and diced
4 cups organic low sodium chicken or vegetable broth
3/4 canned unsweetened coconut milk
1/2 tsp salt
1 tsp fresh lime juice
1/4 tsp ground chili peppers
2 scallions, thinly sliced on the diagonal
1/4 cup minced cilantro