Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
Stir in the turmeric powder and cumin powder. Cook for about 30 seconds, stirring constantly, until the spices release their aroma. Be careful not to burn them!
Add the chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the carrots are tender.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids to avoid splattering.
Return the blended soup to the pot. Stir in the coconut milk and lemon juice. Heat gently, being careful not to boil. Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh cilantro and toasted pumpkin seeds, if desired. Serve warm and enjoy the comforting flavors!
