In a medium stockpot, heat olive oil over medium heat.
Add onion and sauté until translucent, about 6-7 minutes.
Add ginger, carrots, curry powder, vegetable broth, evaporated milk and bring to a boil. Lower to a simmer; cover and cook until carrots are tender, about 15-20 minutes.
When the carrots are soft, carefully blend with an immersion blender (or in a blender) until the carrots are smooth.
Return carrot mixture to pot and add coconut milk and yellow curry paste.
Stir until well blended. Simmer gently for 10 minutes. Add kosher salt, then taste and adjust seasonings as desired.
Serve with chopped cilantro, lime wedges, and red pepper flakes if desired. Great topped w garlic pickled carrots and/or vegetables too.
Approximate Nutrient Analysis per serving (not including salt to taste):
110 calories, 4.5 g fat, 2 g saturated fat, 10 mg cholesterol, 550 mg sodium, 12 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein