Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil 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.
Add the carrots and spices: Add the chopped carrots, ground cumin, and ground coriander to the pot. Stir well to coat the carrots with the spices. Cook for about 3-5 minutes, allowing the spices to toast slightly and release their flavors.
Simmer in broth: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the carrots are tender.
Blend until smooth: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids, and make sure to vent the blender lid to prevent pressure buildup.
Season and serve: Return the soup to the pot and season with salt and pepper to taste. Ladle the soup into bowls and garnish with your favorite toppings, such as a swirl of coconut milk, a sprinkle of fresh cilantro, or a handful of toasted pumpkin seeds.
