In a soup pot, sweat Sweet Onion (1/2) and Fresh Ginger (2 ounce) until the onion is translucent, about three to five minutes. Add the Baby Carrots (1 pound) and cook a few minutes more.
Add the Chicken Stock (32 fluid ounce), bring to a boil, skim, reduce heat, cover and cook at a simmer for about forty five minutes.
Add Coconut Milk (14 fluid ounce), bring back to a boil, lower heat and simmer another ten minutes.
Turn off the heat and let cool a bit. When soup is cool enough to handle puree in a blender till smooth and creamy. That's it. Enjoy!