Peel and chop the carrots into small pieces, grate the ginger, and finely dice the onion and garlic.

Heat olive oil in a large pot over medium heat. Sauté the onion for 5 minutes until soft, then add garlic and cook for another minute.

Add chopped carrots and grated ginger, sautéing for 3-4 minutes.

Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.

Remove from heat and blend the soup until smooth.

Stir in coconut milk and season with salt, pepper, and lemon juice before serving.

Garnish with parsley, coconut cream, or pumpkin seeds before serving.