Heat a large pot over medium-high heat. Once warm, add the coconut oil, chopped onions and garlic. Cook until translucent, about 5 minutes.
Add the ginger and cook another minute before adding the cumin. Stir well, and cook until fragrant, about a minute more.
Add the chopped carrots and sauté a few minutes, until lightly browned, then add the coconut milk and vegetable stock. Bring to a boil, then lower the heat to a simmer. Cook for 20 minutes or until the carrots are just tender.
Puree the soup using an immersion blender, or standard blender. (Use caution if using a standard blender as the soup is hot!). If soup is too thick, add a little extra stock or coconut milk.
Add the desired amount of lemon juice plus a grind of fresh black pepper. Garnish with cilantro and serve hot.