Roasted carrot ginger soup:
Roast carrots in coconut oil at 425 until tender and charred in places. Meanwhile sauté half an onion, 3 cloves garlic, and 1 or more inches of grated (micro plane) fresh ginger until soft. Add roasted carrots and a big squirt of sriracha to onion, sauté another few minutes. Add water/broth and a few splashes of orange juice to desired thickness, blend with immersion blender until smooth. Season with salt and pepper, garnish with dollop of yogurt, toasted pumpkin seeds, crispy chickpeas, chopped mint and cilantro, and extra sriracha.