Preheat oven to 400 F. Cut scrubbed carrots in half lengthwise, and the thicker carrots into quarters. Toss with olive oil and kosher salt and arrange in one layer on a large baking sheet. Roast for 30 minutes, flipping halfway so they’re nicely browned and caramelized. Remove from the oven.

While the carrots are roasting, prepare the rest of the soup. Melt butter or coconut oil in a medium-sized pot over medium heat, add onion and sauté until onions are soft and translucent, about 5 to 7 minutes.

Add minced garlic, ginger, powdered ginger and turmeric, and stir to combine. Cook for 2 minutes. Add potato and pepper and cook for another 5 minutes, until vegetables are softened.

Add roasted carrots and vegetable stock to the pot, stir, cover and bring to the boil. Once boiling, turn heat to medium-low and simmer for about 20 minutes, until potatoes and carrots are quite soft.

Remove from heat, let soup cool for 10 minutes and blend with an immersion blender or in a food processor, until soup is a thick and creamy puree, with no lumpy bits whatsoever. Take your time with this step—texture is everything with a creamed soup.

Return soup to a clean pot. Turn heat to medium and whisk in the heavy cream or coconut milk. Allow soup to come to the boil, whisking occasionally. Remove from heat and check seasoning, adding salt as necessary.

Serve as is or with a spoonful of plain yogurt or coconut yogurt. Will keep in the fridge for up to a week, or in the freezer for 3 months.