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In a large saucepot, heat coconut oil over medium heat until melted.
Add onion and garlic and cook about 5 minutes or until tender, stirring occasionally.
Stir in curry powder, cumin and ginger and cook 1 minute.
Reduce heat to medium-low, cover, and simmer 20 to 25 minutes or until carrots and beans are very tender.
Stir in coconut milk. Use an immersion blender to purée soup. Stir in salt.
Alternatively, let the soup cool slightly and carefully purée in batches in a traditional blender.