Heat oil in a medium saucepan over medium heat.

Add shallots, garlic and ginger and cook until fragrant.

Sir in curry powder and salt.

Add carrots and broth, increasing the heat. Bring the mixture to a boil, then reduce the heat and simmer until the carrots are very soft, about 20 minutes.

Process the soup in a blender.

Return the soup to a saucepan over medium heat.

Stir in coconut milk.

Taste and adjust the seasoning with salt and add lemon juice.

For the toasted seeds, you need to heat a frying pan until you can feel the heat by placing your hand just above the pan.

Add quinoa and stir constantly until it starts to pop.

Add the pumpkin seeds and toast for another 2 minutes

Turn the burner off and add the spices. Stir until well mixed.

Sprinkle the seed over the soup and serve.