Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add chopped onions, minced garlic, and grated fresh ginger, cooking until fragrant and translucent. This step unlocks the full flavors and creates a warm, flavorful base for the soup.

Stir in turmeric powder and black pepper, toasting lightly in the oil for about a minute. Then add chopped carrots and mix well. Pour in the vegetable broth, allowing the spices to bloom and infuse the soup with vibrant color and health benefits.

Bring the soup to a boil, then reduce heat to a gentle simmer. Cover and cook until the carrots are tender, approximately 20 minutes, allowing the flavors to blend and the vegetables to soften.

Remove the pot from heat and carefully blend the soup until smooth using an immersion blender or in batches in a countertop blender. Stir in the coconut milk for a rich, silky texture, and finish by adding fresh lemon juice to brighten the flavor.

Ladle the soup into bowls and sprinkle with freshly chopped cilantro or parsley for a fresh herbal note. Serve warm for comforting nourishment.