Chop garlic, ginger, onion and carrots.
In a large pot, sauté garlic, ginger and onion in avocado oil (or any fat) until fragrant, about 3-4 minutes.
Add cumin, turmeric, cayenne, and carrots. Stir fry for about 3-4 minutes.
Fill the pot with water, just until the carrots are covered.
Bring to a boil, and simmer for 20 minutes.
Use a hand blender to blend it all together!
Serve with a dollop of coconut cream and sprouted nuts. (optional)