Directions:
In large stockpot on low-med heat, warm walnut oil. Clean, peel, and slice (1/4" thick) carrots.
Sautee carrots with onion and scallions until onions turn clear and scallion slices are separating.
Add garlic, parsley, dill, curry powder, salt, black pepper, ginger, oil, and garam marsala. Sautee for 1-2 minutes more.
Add 3c hot water and bring to a boil.
Reduce heat to low and simmer 10-15min (until carrots are tender).
Add 1 can coconut milk and return to boil.
Remove from heat and let cool briefly (until steam reduces).
Use blender to puree soup, filling no more than 1/4 full and holding lid tightly.
Return to stockpot and reheat at low-med, stirring in 3T maple syrup.
Serve when just beginning to boil.
Notes:
Also pretty good served chilled. | 
