A creamy and aromatic soup made with carrots, coconut milk, and warming spices, perfect for a comforting and healthy meal.

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Heat the olive oil in a large pot over medium heat.
Add the onion and sauté until soft, about 5 minutes.
Stir in the garlic and ginger and cook for another minute.
Add the cumin, coriander, cinnamon, and chili flakes (if using), and stir until fragrant, about 30 seconds.
Add the chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until carrots are tender.
Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Return the soup to the pot (if blended in a blender) and stir in the coconut milk. Heat through.
Season with salt and pepper to taste.
Serve hot, garnished with fresh herbs if desired.