Sautee the carrots and onions in olive oil in a frying pan over medium heat on the stove until the onions are soft.
Combine all of the ingredients excepting the coconut milk in a large crockpot.
Cook on low for 6-8 hours.
When the soup is ready, puree it with a hand blender until smooth.
Add in the coconut milk; mix until combined.
You can roast butternut squash for a deeper flavour if desired.