Heat large pot over medium heat and add coconut oil, onion and carrots. Cook for 5 minutes. Season with salt and pepper.
Add turmeric and ginger and cook for another minute.
Add broth and bring to a low boil. Then reduce heat to a simmer, cover and cook for 20 minutes, until carrots are tender. Add coconut milk and garlic.
Add your soup mix to a blender (or use an immersion blender) and blend until smooth (if you use a blender, cover the top with a towel to prevent any hot liquid from escaping and splashing you!).
Taste and season with additional salt and pepper and enjoy!