1 and 1/2 lbs medium carrots, trimmed, peeled, sliced lengthwise, and cut into 1-inch pieces
2 medium yellow onions, chopped into 1-inch pieces
2 tablespoons (liquid state) coconut oil or extra virgin olive oil
2 teaspoons ground garam masala (*see note)
small pinch of ground cayenne pepper
3/4 teaspoon kosher salt
1 can (13 or 14 ounces) full-fat coconut milk (or light coconut milk)
juice of half a lime
freshly ground black pepper
microgreens, for garnishing (optional)