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In a large stockpot, heat 1 tablespoon of olive oil over medium heat. Add the diced carrots and shallots, and season with salt and pepper. Cook for about 5 min, stirring occasionally, until the shallots become translucent and the carrots begin to soften.
Sprinkle the coconut sugar over the carrots and shallots. Cook for 2-3 more min, stirring often, to allow the vegetables to caramelize slightly.
Add the minced garlic, ginger, and spices to the pot. Cook for 1 min until fragrant, stirring often to prevent burning.
Pour in the chicken bone broth and coconut milk, using a spoon to scrape up any caramelized bits from the bottom of the pot. Add the bay leaf and bring the mixture to a boil.
Once boiling, cover the pot, reduce the heat to low, and let the soup simmer for 20 min, or until the carrots are tender.
Remove the bay leaf from the soup. Using an immersion blender, tilt the pot to ensure the blender head is fully submerged in the liquid (to avoid splattering). Blend until the soup is smooth and creamy.
If using a high-powered blender, carefully transfer the soup in batches to the blender. Blend on high for about 2 min until silky smooth. Return the soup to the pot.
Ladle the soup into bowls, garnish, serve, and enjoy