Prepare all your vegetables: Peel the carrots and chop them into uniform rounds. Dice your onion and mince the garlic and ginger.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and sauté for about five minutes until translucent. Stir in the garlic, ginger, cumin, turmeric, and coriander, sautéing for another minute.

Add the chopped carrots to the pot and stir well to coat them in the aromatic oil and spices. Pour in the vegetable broth until it covers the carrots by about an inch. Bring to a boil, then reduce heat to low and cover. Let simmer for 20 to 25 minutes until the carrots are tender.

Blend the soup using an immersion blender or in batches with a standard blender until smooth.

Return the blended soup to the pot if using a standard blender. Stir in the coconut milk over low heat, taste, and adjust seasoning with salt and pepper. If too thick, add a splash more broth. Warm through for another two minutes and serve garnished with fresh cilantro or a drizzle of olive oil.