Step 1:

• In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.
• Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper.
• Cook for about 1 minute until fragrant.

Step 2:

• Add the sliced carrots to the pot and stir to coat them with the spices.
• Pour in the broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the carrots are tender.

Step 3:

• Using an immersion blender or a regular blender, puree the soup until smooth.
• Stir in the coconut milk and simmer for another 5 minutes.

Step 4:

• Season with salt and pepper to taste.
• Serve the hot curry carrot soup garnished with fresh cilantro leaves and toasted pumpkin seeds.