Heat the olive oil in a large pot or Dutch oven 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. Be careful not to burn the garlic.
Add the chopped carrots, ground cumin, and cayenne pepper to the pot. Stir well to combine and cook for another 2-3 minutes, allowing the spices to bloom.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the carrots are tender and easily pierced with a fork.
Carefully transfer the soup to a blender or use an immersion blender to blend until smooth and creamy. If using a regular blender, be sure to vent the lid to prevent pressure from building up.
Return the soup to the pot and season with salt and pepper to taste. Heat through if needed. Serve hot, garnished with your favorite toppings, such as coconut milk, fresh cilantro, or toasted pumpkin seeds.
