Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and cook for 1 minute more.

Add carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until carrots are tender.

Stir in coconut milk, ginger, and cumin. Season with salt and pepper to taste.

Use an immersion blender or transfer to a regular blender to blend until smooth.