Heat oil in a large, high-sided skillet over medium heat. Add the chopped onions, garlic, carrots, and bell pepper. Season with a pinch of salt and fresh cracked pepper, to taste.

Cook it while stirring frequently until the vegetables become soft and translucent, approximately 5 minutes.

Add vegetable broth, minced ginger, and thyme leaves and stir to combine. Cover and cook until the carrots are fork-tender, approximately 10-15 minutes. Stir once or twice while cooking.

Remove from heat and puree mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step). Taste the pureed carrots and adjust seasonings, as desired.

Return to medium heat and add the full-fat coconut milk. Stir until barely combined and cook until heated through approximately 1-2 minutes.

Remove from heat and serve immediately. Pair it with your favorite crusty bread and enjoy!