- In a large saucepan, heat the coconut oil and saute the onions until soft. Then add the garlic, turmeric and ginger and saute for another minute.
- Add the carrot and stock and simmer for approximately 20-25 minutes or until cooked.
- Remove from the heat and transfer to a high-speed blender, food processor or stick blender. Add in the lemon juice and milk of your choice (coconut gives a lovely creamy texture and flavour). Blend until smooth.
- Serve hot sprinkled with a little paprika.