In a large soup pot, melt coconut oil over medium heat. Saute the onion for five minutes, without browning. Add the carrots, ginger and a sprinkling of salt. Cover and cook for another 10 minutes. Stir occasionally and do not allow vegetables to brown. Add the stock or water and bring to a boil, reduce heat and simmer gently for about 15 minutes, until the carrots are tender.Using an immersion blender, food processor, or traditional blender, puree the soup. Return the soup to the pan, reheat gently and season to taste with salt and pepper.