Heat the oil in a large pot or Dutch oven over medium heat.
Add the sliced onion and chopped ginger, cooking for 3-5 minutes until softened and fragrant.
Pour in the water and add the chopped carrots, yams, orange, coriander, salt, allspice, and nutmeg.
Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the carrots and yams are fork-tender.
Carefully transfer the soup to a blender in batches (or use an immersion blender directly in the pot) and blend until completely smooth and creamy.
Return the puréed soup to the pot.
Stir in the apple juice and gently reheat over low heat until warmed through.
Do not let it boil again.
When blending hot liquids, remove the small cap from the blender lid and cover the opening with a folded kitchen towel. This allows steam to escape safely and prevents pressure buildup.
Garnish with a swirl of coconut cream, a sprinkle of toasted pumpkin seeds, or fresh cilantro for added texture and flavour.
