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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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