Heat the coconut oil in a large pot over medium high heat. Add the onion, and cook for about 5 minutes, until it begins to brown and turn translucent.
Add the carrots, ginger and garlic to the pot and cook for about 5 more minutes, stirring frequently. If the vegetables stick to the pot, add a little broth.
Add the curry powder, red pepper flakes, cumin and turmeric to the pot. Give everything a stir and let it cook for about a minute. Add in the coconut milk and broth. Bring to a light simmer. Cover and let simmer for 30 minutes or until the carrots are soft, stirring occasionally
Remove the soup from the heat and puree with an immersion blender. If you don’t have an immersion blender, wait until the soup has cooled slightly and puree in batches in a regular blender. If the soup seems too thick, add a little bit more broth.
Stir in the sea salt and cashew butter and return the soup to the heat. Cook for another minute or two, to let all of the flavors combine.
Ladle into bowls and top with chopped scallions. Serve hot.