Peel and grate the carrot, chop the onions and garlic
Saute the onions over medium heat in a pan with 3 tablespoon of oil. Once they are translucent and soft, add the garlic, ginger, turmeric, carrots and seasoning.
Saute everything for another 2-3 minutes over medium heat.
Add the hot vegetable stock, bring to a boil and simmer for 5 minutes.
Puree the soup with an immersion blender or use a free standing blender and do it in batches.
Serve with some toasted pumpkin seeds, red pepper flakes and fresh coriander if you want.