Heat oil in a large saucepan or large pot over medium-high heat. Add onion and a pinch of salt, sauté 5 minutes until onion is soft. Stir in ginger, cook 1-2 min. Reduce to medium heat. Add curry powder, cayenne and 1/4 cup water.
Add carrots, banana, 1 tsp salt and 4 cups water or vegetable broth and bring to a boil. Reduce heat to medium low and simmer, uncovered for 25 min or until carrots are tender and can be pierced easily with a fork.
Simmer remaining 3/4 cup coconut milk in a small saucepan over medium high heat for 10 min, or until reduced by half. You can also use canned coconut cream if you don’t have time to make the reduction on your own.
Ladle your coconut ginger carrot soup into individual bowls, and add a swirl of coconut milk reduction into each serving. Top with pepitas. Feel free to add a sprinkle of red pepper flakes or black pepper for additional heat!