1. Preheat the oven to 425 degrees. Place parchment paper on a large rimmed baking sheet.
2. Peel and cut the tops off the carrots. Cut them into 4 inch long pieces, with a diameter of 1 inch if possible. Cut the carrot pieces as similar in size for even cooking. In a single layer, place the carrot pieces on the baking sheet. Drizzle with 2 tablespoons of oil, tossing to coat the carrots.
3. Bake the carrots at 425 degrees until the edges are caramelized and the larger pieces are fork tender, approximately 25-40 minutes. Toss the carrots mid-way between baking to ensure even cooking.
4. While the carrots are cooking, begin the soup on the stovetop. Add the remaining 2 tablespoons of oil to a large heavy bottomed pan on the stovetop over medium heat.
5. As the oil begins to shimmer, add the diced yellow onion to the pan. Cook the onion until it is almost translucent, approximately 5 minutes.
6. Lower heat and stir in minced garlic. Cook an additional 1-2 minutes, being careful not to burn the garlic.
7. To the onion mixture, stir in the salt, garlic, white pepper, cumin, coriander, cayenne, and sugar. Let the mixture cook for 2-3 minutes.
8. Add in the vegetable or chicken broth and the water. Add in the roasted carrots. Raise heat slightly if necessary, and simmer over medium heat for 10-15 minutes.
9. Remove from heat and stir in the coconut milk.
Beware of unethically sourced coconut milk.
10. Carefully transfer and puree the soup with a heat resistant blender or use a heat resistant hand immersion blender. Adjust for salt, if needed.
