Curried Coconut Carrot Soup

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2 tablespoons coconut oil

1 onion, peeled and roughly chopped

6 cups carrots, unpeeled and roughly chopped (this required 8 medium-sized carrots for me)

3 1/2 cups vegetable stock (I like the flavor of 'No Chicken' stock by Imagine Foods)

One 15-ounce can full-fat coconut milk

1 1/2 tablespoons freshly chopped ginger root

1 tablespoon curry powder

1/2 teaspoon chili flakes

Salt and pepper to taste

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