Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic, ginger, cumin, coriander (if using), salt, and pepper. Cook for another minute until fragrant, being careful not to burn the garlic.

Add the vegetables: Add the chopped carrots and sweet potatoes to the pot. Stir to coat with the spices and cook for another 5 minutes, stirring occasionally to help release some of their natural sweetness.

Simmer the soup: Pour the vegetable broth into the pot, ensuring it covers the vegetables. Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the carrots and sweet potatoes are very tender and can easily be pierced with a fork.

Blend the soup: Carefully transfer the soup to a blender in batches (or use an immersion blender). Blend until completely smooth and creamy. If using a traditional blender, make sure to release the steam by slightly lifting the lid and blending in small batches to avoid accidents.

Finish and serve: Return the blended soup to the pot (if not using an immersion blender). Stir in the heavy cream (or coconut cream) and heat gently until warmed through. Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish as desired with fresh cilantro, a swirl of cream, or a sprinkle of toasted nuts or seeds.