Cook your quinoa according to the package.
Meanwhile, dice onion and chop carrots into small pieces.
Once the quinoa is done, heat a separate (large) pot on medium-high heat. Pour in avocado oil.
Toss in onions and carrots. Sauté for 5-6 minutes.
Add in your ginger root, garlic, curry powder, chili flakes, sea salt, and pepper. Stir until all veggies are evenly coated. Sauté for another 5-6 minutes.
Add in your coconut milk and veggie broth. Reduce to a simmer. Let the soup cook until the carrots and onions are soft (10-12 minutes).
Transfer your soup to a blender and blend on high for 2-3 minutes. Taste and add more sea salt if necessary.
Pour your blended soup back into your large pot. Toss in your cooked quinoa.
Serve with a drizzle of extra-virgin olive oil, raw pumpkin seeds, parsley, a dollop of yogurt (dairy-free to keep it vegan), etc.