In a medium soup pan, heat 1 tbsp of coconut or olive oil over medium heat. Add the chopped onions and let cook for 2-3 minutes to soften.
Add the garlic and stir to combine and keep from browning, cook another minute.
Add the sliced carrots, ginger and vegetable broth just enough to cover the carrots. Bring to a simmer and let cook for about 30 minutes, until carrots are tender.
When carrots are tender, add the coconut milk. If using full fat, let the solid coconut cream melt. then remove from the heat.
Transfer half of the carrots and broth to a blender and add the peeled orange or orange juice. If your blender top has a vent hole or removable center piece, remove it and cover with a kitchen towel to allow steam to release. Blend on low, gradually increase to high for about a minute. Blend remaining soup until smooth and creamy and combine in a serving pot.
An immersion or stick blender can be used; however, the texture will not be quite as smooth.
Garnish with pumpkin seeds or gluten free croutons if you want a little crunch. Enjoy