In a large soup pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the onions. Cook until onions are translucent.

Then, add carrots and all the spices (salt, pepper, curry, corriander, cayenne pepper and garlic powder.)

Stir all together to comnine and add vegetable broth.

Bring it to a boil, cook with lid partially on, until carrots are tender. It is about 20 minutes.

Using an immersion hand blender or a counter-top blender puree the carrots. Taste and add any extra seasonings, if necessary.

Serve topped with fresh parsley and peanuts.