In a large saucepan or small stockpot over medium-high heat, saute whole garlic cloves and ginger in coconut oil until soft.
Add carrots and continue to saute, stirring occasionally, until carrots are caramelized (turning golden brown on the edges).
Add coconut milk and water and bring to a gentle boil. Boil until carrots are soft.
Remove from heat and blend until smooth. Use an immersion blender or blend in batches in a standard countertop blender.
Salt and pepper to taste. Optional: garnish with toasted coconut flakes, carrot ribbon, and/or parsley.