Pre heat oven to 425. In a shallow pan, drizzle CARROTS with 1 TBSP of OLIVE OIL and 1/2 tsp kosher SALT. Roast for 20 minutes until caramelized and browned.

In a dutch oven, add the butter or remaining OLIVE OIL. On medium high heat, sauté the ONIONS until translucent- about 3-5 minutes. Add in the spices and herbs- GINGER, THYME, SALT, WHITE PEPPER, TUMERIC, PAPRIKA, CORIANDER. Bloom the spices in the oil or frothy butter for 1 minute.

Pour in the vegetable stock and coconut milk. Bring to a boil then reduce heat to a simmer. Heat thoroughly for 5 more minutes.

Remove the carrots from the oven, roughly chop and add the the pot with the roasting juices from the pan.

With an immersion blender, blend the soup until smooth and no chunks of onions or carrot are visible.

Ladle the hot soup into bowls and top with a drizzle of coconut cream or Créme Fraîche and chopped pistachios and pomegranates.