Preheat the oven to 400°F (200°C). Chop the ends off the carrots and roughly chop them into 2 inch pieces. Spread them onto a baking sheet that is lined with parchment paper, and drizzle them, along with the cloves of unpeeled garlic, with olive oil, sea salt, and freshly cracked black pepper. Roast for 40-45 minutes, until the carrots are tender and caramelized around the edges.

In a large soup pot, warm up 2 tablespoons of olive oil over medium heat. Add in the freshly grated ginger and turmeric; cook 30 seconds, just until fragrant.

Squeeze out the roasted garlic from its skins into the pot. Add the roasted carrots, chicken or vegetable broth, fresh lemon juice and coconut milk. Use an immersion blender (or a regular blender in batches) to puree until silky.

Add extra broth if you prefer a thinner soup and adjust the salt and pepper, if needed. Simmer 5–10 minutes before serving.