Bring a large pot of water to boil (6 cups).
Wash + chop your carrots, beets, and white onion. Drop your veggies and ginger into the pot of water and simmer until the veggies are tender (15-20 minutes).
Strain the veggies and ginger in a colander, then add them to a blender with your veggie broth, coconut milk, pumpkin purée, and curry powder. Blend.
Taste test. Add salt in increments.
Ladle the soup into bowls. Store the leftovers in the fridge for up to one week (it also freezes wonderfully).