Bring a large dutch oven or 4 quart stock pot up to heat over medium. Drizzle in 1-2 tbsp. EVOO then add in the ginger, green onions and garlic. Cook for 1 minute or until the garlic is fragrant.
Next add in the carrots followed by the bay leaves, water, coconut milk, curry powder, turmeric, coriander, cardamom and a large pinch of salt and pepper. Bring to a simmer then cover, reduce to low and cook for 35-40 minutes.
Remove from heat and let cool slightly. Working in batches carefully ladle into a high power blender, such as a Vitamix, only filling about halfway full. Blend on high for 30 seconds then pour through a fine mesh strainer into a clean bowl. Continue with remaining soup.
Taste for seasoning, adding more salt if needed. Ladle into shallow bowls and top with green onions, cilantro, sesame seeds, black pepper and a drizzle of EVOO.
Recipe Courtesy of Megan Mitchell