Preheat your oven to 400°F (200°C).

Toss carrot chunks in olive oil, salt, and pepper on a baking sheet. Roast until tender with golden edges, about 25–30 minutes.

Sauté diced onion, minced garlic, and grated ginger in the soup pot with a drizzle of oil until soft and fragrant, about 5 minutes over medium heat.

Combine roasted carrots, vegetable broth, and ground cumin; bring to a gentle simmer and cook uncovered for about 10 minutes.

Carefully transfer soup to a blender in batches; puree until silky smooth, returning to pot when finished.

Stir in coconut milk and lemon juice; season with salt and pepper. Warm gently for 2–3 minutes without boiling.

Ladle into bowls and garnish with fresh herbs or a swirl of coconut milk.