Step 1

Heat olive oil in a large pot over medium-high heat. Add carrots, onion and celery and saute 10 minutes.

Step 2

Add ginger, garlic, paprika, cumin, nutmeg, and cayenne pepper and saute 2 minutes longer.

Step 3

Pour in 6 cups vegetable broth, season with salt and pepper to taste and bring soup to a boil. Cover and reduce heat to medium-low. Let simmer until carrots are very tender, about 20 minutes, stirring once halfway through.

Step 4

Remove from heat and puree mixture with an immersion blender. Stir in up to 1 more cup of broth as desired (rewarm soup through if needed).

Step 5

Stir in coconut milk, honey and lemon juice (or add coconut milk swirled into individual servings).

Step 6

Serve warm garnishing with parsley if desired.