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Preheat your oven to 400°F.
Peel and chop 2 pounds of carrots. Roughly chop 1 white onion. Add to a lined sheet pan with 10-12 garlic cloves.
Drizzle with 1 tbsp olive oil and season with 1 tsp curry powder, 1 tsp smoked paprika, a couple generous pinches of salt, and cracked black pepper.
Roast for 45–50 mins until everything is tender and golden.
Transfer the roasted carrots, onion, and garlic to a blender or large pot.
Add 4 cups bone broth, 1 block of soft or silken tofu (or 3 servings cottage cheese), 1 tbsp fresh grated ginger, the juice of half a lemon, and some chili flakes for a little heat.
Blend until creamy and smooth. Taste and adjust with more salt, curry powder, or lemon juice as needed.
Pour into bowls and top with freshly grated parmesan, some fresh basil, a squeeze of lemon juice, and toasted seeds for the perfect finish.