In a stock pot, heat the olive oil over medium heat. Add the shallot, garlic, and carrots. Cook for 5 minutes.
Add the apple, thyme, sea salt, cumin, nutmeg, and smoked paprika. Stir and cook for 1 minute. Add the chicken stock and Honey Ginger White Balsamic vinegar. Bring to a boil, reduce heat to medium low, cover the pot and cook for 15 minutes or until the vegetables are tender.
Puree with a blender. Add coconut milk and adjust seasoning if needed.