Pre-heat the oven to 400°F.
Arrange chopped carrots in a roasting pan; cover with 2 tbsp. olive oil and salt;
Place in the pre-heated oven and roast for 15 to 20 minutes or until the carrots are soft enough for a fork to go into them easily.
Remove from the oven; set aside.
In a large pot, over medium heat, add 2 tbsp. olive oil; sauté the onions.
When onions are lightly browned, add ginger paste, chili flakes and coriander; sauté for one minute more.
Add drained cannellini beans, vegetable broth and coconut milk to the pot; bring to a simmer.
Add roasted carrots to the pot; simmer for 5 minutes.
Using an immersion blender, puree the soup until smooth; alternatively, in small batches, use a blender to pulverize the ingredients.
Add lime juice.
Add salt and pepper, as needed.
