Preheat oven to 200c.
Melt 1 tbsp of coconut oil in a pan, on a medium-high heat. When oil is hot, add carrots and saute for 5 mins. Ensure pan is an oven-proof saute pan and pop pan in the oven, uncovered, and roast for about 30 mins.
Remove from oven, turn carrots and season with salt and pepper, then return carrots back to the oven for another 20 mins. Once they are lovely and brown, remove from the oven and place in a bowl.
In the same pan, melt ½ tbsp of coconut oil and saute the diced onion for about 5 mins. Return the carrots to the pan and add 1 ½ cups of water. Using a wooden spoon, scrap all those lovely caramelised bits from the bottom of the pan. Once you have done this, turn off the heat.
Pour all the contents into a blender. You might need to add ½ cup of water and blitz until smooth. Serve into a bowl, add some salt and freshly ground black pepper to taste, garnish with some fresh parsley and enjoy!
