Heat the Earth Balance over medium heat in a stockpot. Add onions and carrots. Sauté until softened, about 8 minutes. Add all spices, including salt & pepper. Sauté for 1 - 2 minutes, until fragrant, stirring to avoid burning the spices.
Add the broth and stir. Bring the pot to a boil over high heat. Reduce heat to medium or medium plus and continue simmering until the carrots are cooked through, about 12 minutes. Carrots are cooked through when they are easily pierced with a fork.
If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a blender or food processor. Add coconut milk while blending. Add more coconut milk or broth if needed to reach desired consistency. Leave it a little chunky if you want.
Adjust seasonings; depending on the broth you used, you may want to add more salt. Garnish with a squeeze of lime, chopped cilantro or Thai basil, and a swirl of coconut milk or plain & unsweetened vegan yogurt if desired. Serve & enjoy!
Nutrition Information is approximate.I strongly recommend squeezing a little lime juice into each bowl of soup and stirring before serving. It really brings it to the next level. You can add the lime juice to the pot of soup, but it gets a little lost and toned down, especially if you are eating the soup as leftovers or you've made it ahead and stored it. www.planttestkitchen.com