1. In a large dutch oven or pot, heat oil over medium heat. Add in the onions and carrots and cook until onions are translucent and the carrots are slightly tender (about 8 minutes).
2. Add in the ginger and garlic. Cook for another 5 minutes stirring frequently and being careful not to burn the garlic. Add in all of the spices and toast/saute for 1-2 minutes.
3. Add the vegetable broth in and bring to a boil. Reduce to a medium simmer, taste and adjust for seasoning, and cook for 10-12 minutes or until the carrots are completely tender and cooked through.
4. Add in the coconut milk and honey. Stir to combine and simmer for another 10 minutes. Then, carefully transfer to a heat proof blender and blend until completely smooth. Serve and garnish with a drizzle of coconut milk, sriracha, crispy shallots, cilantro, lime, and a side of curry spiced pita crackers for dipping.
For the shallots:
In a mixing bowl, add sliced shallots and corn starch. Toss to evenly coat. In a small saucepan over medium heat, add oil and one piece of shallot as a test. Once the whole piece begins to bubble, increase the heat to high and add all of the shallots. Stir often and cook for approximately 6 minutes or until slightly golden brown. As soon as they are golden, quickly and carefully remove from the heat and strain. Place onto a plate lined with paper towel, salt to taste, and set aside.
For the Crispy Pita:
Preheat the oven to 375 degrees. Slice pita into 6/8 pieces and place on a parchment lined baking sheet. In a small mixing bowl, combine avocado oil and all of the spices, stir to combine. Brush mixture onto both sides of the pita and bake for 8-10 minutes or until golden brown and crispy.
