Preheat the oven to 350 degrees Fahrenheit.
Peel and chop carrots. On a baking sheet add one tablespoon coconut oil with carrots and roast in the oven for 20 minutes.
Meanwhile, warm one tablespoon coconut oil in a soup pot over medium heat, add onion and saute for 5 minutes.
Wash and dice or chop apples, celery and rosemary.
Then add apples, celery and rosemary to the soup pot and saute for 3 minutes.
When carrots have finished roasting, add to soup stock with salt, pepper and cinnamon; bring to a boil and then lower heat and simmer for 30 minutes.
Remove soup from heat. In a blender or with a stick blender, blend until smooth.
Serve hot or cold garnished with cinnamon and fresh rosemary, enjoy!