This soup is so rich and creamy, that it’s hard to believe it’s cream-free. The three main ingredients in this luscious comforting soup are carrots, potato and coconut milk.
All of the ingredients that say "roughly chopped," should be about 1/2 to 1-inch pieces.
Pour in the water and coconut milk, turn the heat to high and bring to a boil. Cover, reduce the heat to low and let the soup simmer until the carrots and potatoes are tender, about 25 minutes.
Soups can vary in consistency -- if this comes out thicker than you'd like, just add more water, or a bit of vegetable stock.
I drizzled a bit of annato seed oil and coconut milk on top -- just because it's pretty.