Preheat oven to 425 degrees. Towel dry carrots and place onto a parchment lined baking sheet. Mix together the avocado oil, vinegar, and honey and drizzle evenly over the carrots. Season with salt and pepper. Roast for 20-30 minutes until the carrots are fork tender and caramelized. Remove from oven and set aside.
Meanwhile in a large saucepan heat the 2 tablespoons coconut oil over medium-low. Add the asafoetida powder, minced fresh ginger, chili flakes, cinnamon, paprika, and coriander. Stir until spices are fragrant. Add the potato and sauté an additional 5 minutes.
Add the homemade broth and bring to a simmer. Coarsely chop the roasted carrots leaving behind the top end. Add to the pot and allow soup to simmer for 15-20 minutes or until the potato is tender.
Using an immersion blender, puree until the soup is smooth. Stir in coconut milk and season with sea salt and fresh ground pepper to taste. Serve with a garnish of
cilantro or parsley.