Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add chopped ginger and onion. Saute for 2 minutes or till the raw smell of the onion goes away.
Add diced carrots, some salt and mix. Cook for 2 minutes.
Now add coconut milk, cumin powder, curry powder, cayenne pepper and mix till everything is combined. Also add water and cover the pan.
Let the carrots cook for 15-20 minutes or till they are very soft and completely cooked.
At this point puree the soup using immersion blender or wait for the mixture to cool down a bit and then puree in your regular blender. Also adjust the seasoning at the point. You might want to add more salt or cumin or cayenne! Also add little sugar if you want, this is optional.
Once the soup is pureed, simmer for another 5 minutes and then squeeze in some lemon juice.
Sprinkle some cumin powder and curry powder on top (optional), garnish with fresh rosemary/chive and serve the spiced carrot soup hot with bread sticks or any other bread of your choice!