Vegan Carrot Soup

Heat oil in a large pot and saute the onion and ginger 3-4 minutes; add the garlic, all spices, and carrots and saute a further minute. 2. Pour in the vegetable broth and bring to a boil. 3. Add the chopped potato and simmer over medium heat about 20 minutes until the vegetables are fork-tender. 4. Blend the soup with an immersion blender. 5. Stir in the coconut milk, adjust seasonings, and garnish with pumpkin seeds and fresh herbs.