Warm the olive oil in a large saucepan over medium heat, add the onion, and cook for about 4 minutes until softened.
Stir in the garlic, fresh ginger, and cumin, then cook for 30 seconds until fragrant.
Add the sliced carrots, vegetable broth, salt, and black pepper, stirring to combine all the ingredients.
Bring the mixture to a boil, reduce the heat, cover the saucepan, and simmer for 18 to 20 minutes until the carrots are tender.
Blend the soup carefully with an immersion blender until it becomes completely smooth and creamy.
Stir in the light coconut milk and lemon juice, adding a small amount of extra broth if the soup feels too thick.
Warm the soup for another 2 minutes, taste the seasoning, and serve without allowing it to boil.
