1. Heat 15ml olive oil in a large pot over medium heat. Add 100g diced onion and cook for 5 minutes until softened. 2. Add 6g minced garlic, 15g grated ginger, and 10g grated fresh turmeric (or 3g ground turmeric). Cook for 30 seconds until fragrant. 3. Add 500g chopped carrots and 150g diced sweet potato. Cook for 5 minutes, stirring occasionally. 4. Add 750ml vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes until vegetables are very tender. 5. Using an immersion blender (or working in batches with a regular blender), puree soup until smooth. 6. Stir in 100ml coconut milk, 60ml orange juice, and 10g honey or maple syrup (if using). Heat through. 7. Serve garnished with 15g pumpkin seeds and 10g chopped cilantro.