In a large soup pot, heat a tablespoon of coconut oil over medium-high heat. Add the diced yellow onion and sauté for about 3 minutes until translucent.

Stir in chopped ginger and minced garlic, cooking for an additional minute until fragrant.

Add sliced carrots and ground turmeric to the pot. Pour in the broth, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.

Remove pot from heat and blend the soup until smooth using an immersion blender.

Return the blended soup to the pot, stir in coconut milk and lime juice, warming over low heat for 2-3 minutes.

Ladle into bowls and garnish with cilantro or nuts as desired. Serve warm.