1. Heat the oven to 200c and lay the carrots in a roasting dish. Spray with coconut oil and sprinkle with smokey paprika. Cook until starting to golden

  2. Meanwhile, heat the coconut oil in a large pot over medium heat. Add the onion, garlic and ginger and sauce oven low heat until onion is soft and sweet. Add the cauliflower and spices and stir to coat.

  3. Once the carrots are finished, place them in the pot. Add the stock and bring the mixture to the boil, then turn down the heat and simmer gently for about 20 minutes.

  4. Turn off the heat and using a handheld stick blender, blend until smooth.

  5. Serve with a dollop of coconut milk and a sprinkle of lemon zest.