Curried Carrot & Coconut Soup with Spiralized Apple & Raisins

In a large pot, heat coconut oil over medium heat. Sauté chopped onions, garlic, and ginger until fragrant.

Add sliced carrots and curry powder; cook for 5 minutes, stirring.

Pour in vegetable broth and bring to a boil. Reduce heat and simmer until carrots are tender, about 20 minutes.

Stir in coconut milk, then use an immersion blender to puree until smooth.

Season with salt and pepper to taste.

Serve topped with spiralized apple, golden raisins, and fresh cilantro.