Six small bowls of gingered roasted carrot soup with a light coconut finish.

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Heat oven to 425°F. Spread 2 lb peeled, similarly sized carrot chunks, one wedged onion and three peeled garlic cloves on a rimmed sheet. Toss with 2 tbsp olive oil, 3/4 tsp salt and 1/4 tsp pepper.
Roast about 30–35 minutes, turning once, until carrots are fork-tender and lightly browned. If garlic colors quickly, pull those cloves before they become bitter.
Transfer roasted vegetables to a saucepan with 2 tbsp grated ginger and 4 cups low-sodium vegetable broth. Simmer approximately ten minutes. Turn heat off and wait around ten minutes, then carefully immersion-blend until smooth.
Stir in 1/2 cup unsweetened coconut milk and 1 tbsp lemon juice; warm gently if needed and taste. Divide into six provisional small bowls, recording final volume, ginger level and blending texture in a kitchen trial.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 10 minutes, included in the total.

Untested estimate: about 35-minute vegetable roast, ten-minute simmer and ten-minute pause before careful immersion blending; preheat excluded.