Heat the coconut oil in a large stockpot over medium heat. Add the onion and sauté for 6 minutes, or until soft and just beginning to turn golden brown and caramelized.
Stir in the vegetable broth, carrots, potatoes, orange juice, ginger, and coriander. Bring to a boil, decrease the heat, and simmer, covered, for 35–40 minutes, or until the carrots and potatoes are very tender, stirring occasionally.
Remove from the heat and stir in the cilantro and sea salt. Use an immersion blender to carefully blend the mixture until smooth (about 4–6 minutes). It’s okay if tiny flecks of cilantro are still visible, but you want to get it as silky smooth as possible.
Taste and season with more sea salt if desired. For an added pop of brightness, stir in another tablespoon or two of orange juice.
Ladle into bowls and garnish with more cilantro and pomegranate seeds, if desired.
I customized this soup and left out the orange juice and put less ginger and coriander to fit my families tastes.
Refrigerate leftovers, covered, for up to 4 days or freeze for up to 1 month. You can make this oil free by sautéing the onion with broth instead of coconut oil.
No Immersion Blender? If you don’t have an immersion blender, carefully ladle the soup into a blender in small batches and blend until smooth. Be very careful as the soup will be hot.