In a large pot over medium heat, add 2 tablespoons of coconut oil.
Thoroughly wash 6 carrots (including scrubbing the skins) under cool, running, drinkable water. Peel and chop the carrots. Chop 1 onion. Add both to the pot. Season withkosher salt and freshly ground black pepper. Cook until onions are soft, about 5-6 minutes.
Properly clean a 1-inch piece of ginger then peel with a spoon. Mince the ginger and 2 cloves of garlic. Add to the pot, cook for an additional 2 minutes.
Add 3 cups of vegetable stock and simmer until carrots are tender and soft, about 15 minutes.
Remove pot from the heat and carefully blend with an immersion blender or add to a blender working with small amounts at a time until you have a puréed soup.
Return to the stove and add 1 tablespoon of fish sauce, one 14-ounce can of full fat coconut milk and one 6-ounce can of coconut cream. Cook until reduced and thickened, about 15-20 minutes. Season withkosher salt and freshly ground black pepper.
Thoroughly wash ¼ cup of fresh cilantro under cool, running, drinkable water, then mince.
Garnish with cilantro and crushed red pepper flakes. Eat up, Mama!