– 1 pound carrot, [0.48 kg], see tips below – 4 tablespoons olive oil, divided – 1½ teaspoon salt (or more, to taste), divided – ½ teaspoon freshly-cracked black pepper (or more, to taste), divided – 1 medium white onion, sliced – ⅓ teaspoon freshly grated nutmeg – 1 ½ quart vegetable stock, [1½ liter], low-salt, or homemade vegetable broth – 1 can [16 ounces] of coconut milk – 1 tablespoon of curry powder – 1 tablespoon of ginger powder (or ½ tablespoon of grated fresh ginger) – A few sprigs of cilantro to garnish