Step 1

Peel, trim, and dice 2 pounds carrots (about 5 cups). Dice 1 small yellow onion (about 1 cup).

Step 2

Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat until shimmering. Add the carrots and onion and season with salt and pepper. Cook until the vegetables are crisp-tender, stirring occasionally, about 15 minutes. Meanwhile, peel a 2-inch piece ginger, then finely chop (about 2 tablespoons). Finely chop 3 garlic cloves (about 1 tablespoon). Juice 1 medium lemon until you have 2 tablespoons juice.

Step 3

Add the ginger, garlic, 1/4 teaspoon ground cumin, and 1/4 teaspoon ground coriander to the saucepan. Continue, stirring often, until ginger and onion are fragrant and light golden-brown, about 2 minutes.

Step 4

Add 4 cups low-sodium chicken or vegetable broth to the saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are tender, about 10 minutes more. Remove from the heat and let cool slightly. Meanwhile, finely chop 1 small bunch fresh chives (about 1/4 cup). Place 1 tablespoon of the lemon juice, 1/4 cup coconut cream, and 1 tablespoon water in a medium bowl, and whisk to combine. Whisk in more water a few drips at a time as needed until the consistency is good for drizzling.

Step 5

Working in batches if needed, carefully transfer the soup to a blender and blend until completely smooth. (Alternatively, blend directly in the saucepan with an immersion blender.) Transfer the hot soup to a clean pot. Add the remaining 1 tablespoon lemon juice, season with kosher salt and black pepper, and stir to combine. Reheat over medium heat if needed.

Step 6

Ladle the warm soup into bowls. Drizzle the coconut cream mixture over each bowl and sprinkle with the chives and 1/2 cup pumpkin seeds. Sprinkle with more black pepper if desired.