Preparing the Soup: Heat olive oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes until translucent. Add garlic and ginger, cooking for another 1–2 minutes until fragrant. Stir in chopped carrots, cumin, coriander, salt, and pepper. Add vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes until carrots are tender. Use an immersion blender (or regular blender in batches) to puree soup until smooth. Stir in coconut milk or cream if desired for a richer, creamier soup. Adjust seasoning to taste.

Toasting the Walnuts: Preheat a small skillet over medium heat. Add walnuts and olive oil; toast for 3–5 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and sprinkle with a pinch of salt.