A warm and comforting soup with the perfect blend of carrots, ginger, and curry, ideal for a cozy meal.

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Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté until softened, about 5 minutes.
Stir in the garlic and grated ginger, cooking for another 1-2 minutes.
Add the curry powder and cook for 1 more minute to release the flavors.
Stir in the chopped carrots and vegetable broth. Bring to a boil.
Reduce heat and simmer for 20-25 minutes, or until the carrots are tender.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
Stir in the coconut milk and season with salt and pepper to taste.
Serve warm, garnished with fresh cilantro if desired.

This soup can be made ahead of time and stored in the refrigerator for up to 4 days.
For a spicier soup, add a pinch of cayenne pepper or chili flakes with the curry powder.
If you prefer a thinner consistency, add more vegetable broth or water as needed.