This recipe is amazing because it tastes BETTER than the usual carrot soup with dairy.  And the thai red chili paste can add a kick or add HOT depending on your preference.  You can even put it on the table for those who love spicy to add a bit more.  The secret in addition to the red chili paste is coconut milk.  This soup is amazing! This is almost identical to the recipe in The Ultrametabolism Cookbook by Dr. Mark Hyman.  Like I said previously, that book is one of my most used cookbooks. Ingredients: 2 tablespoons coconut oil or light sesame oil (don’t use toasted sesame, the flavor is too strong) 1 large onion, diced 1 clove garlic, minced 2 tablespoons minced fresh ginger 2 pounds diced carrots – don’t fret the size, you’re going to blenderize it anyway 4 cups chicken broth or vegetable broth if you’re vegan/vegetarian 1 cup light coconut milk (canned) ¼  to 1 teaspoon Thai Red Chili Paste, like Thai Kitchen or Dynasty brands (comes in a jar, a …