​In a large saucepan over medium-high heat, warm the oil and sauté the onions, garlic and 1/4 teaspoon of the salt for about 5 minutes until the onion is soft and translucent.

Add the carrot, cumin, coriander, and chile powder, and sauté for a further 2 minutes until evenly coated and aromatic.

Add the vegetable broth and the remaining 3/4 teaspoon salt, increase the heat to high, and bring to a boil. Reduce the heat to medium, and simmer, partially covered, for about 20 minutes, until the carrots are just tender.

Remove the saucepan from the heat, stir in the coconut milk, and allow to cool slightly.

Pour the soup into your blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy. (For conventional blenders remove the center cap in the blender lid and cover the opening with a kitchen towel so steam can escape while you blend.)

Return the soup to the saucepan, season to taste, and warm it over medium-low heat.

To serve, ladle the soup into bowls, and serve topped with a scoop of cooked grain or crusty bread.