Chop carrots, sweet potatoes and onion. Mince garlic and ginger.

In a large pot bring the carrots, sweet potatoes and onion to a simmer in the vegetable broth. Add garlic and ginger cover and heat for 20-25 minutes until carrots and potatoes are soft.

Allow to cool slightly, then transfer to a blender and purée until smooth.

Return soup to pot. Over very low heat stir in the coconut milk and salt, stirring well to combine. Heat until heated through for 3-4 minutes.