Simmer the carrots, onions, celery, ginger, curry powder and garlic in the vegetable broth for 20-25 minutes, until carrots are soft.
Allow to cool slightly, and then puree in blender, working in batches if needed.
Return to heat and stir in coconut milk until well combined
Season with sea salt and pepper to taste
Serve, or , chill until cold. This soup thickens as it cools, so if serving as a cold dish you may want to add additional liquid.