Heat oil in a large saucepan or large pot over medium-high heat. Add onion and a pinch of salt, sauté 5 minutes until onion is soft. Stir in ginger, cook 1-2 min.
Add carrots, banana, 1 tsp salt and 4 cups water or vegetable broth and bring to a boil. Reduce heat to medium low and simmer, uncovered for 25 min or until carrots are tender.
Puree soup using an immersion blender or in small batches using a regular blender or food processor. Return pureed soup to pot and stir in 1 cup light coconut milk and lime juice.
This soup goes really well with a hearty sandwich like this garlic bread grilled cheese or you could do a soup & salad combo with this superfood salad.