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Heat oil in a medium pot until shimmering, about 1 minute.
Add the onion; cook, stirring occasionally, until softened, 4 to 5 minutes.
Add cumin, turmeric, coriander, and chile powder; stir to coat the onion in the spices.
Add the ginger and cook, stirring, for 1 minute.
Add the carrots, salt and water; stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer, cover, and cook until the carrots are soft enough to mash, about 25 minutes.
Remove the lid and let the soup cool slightly.
Purée the soup with an immersion blender or, working in batches, transfer to a blender and blend at high speed until smooth.
Return the soup to the pot and stir in the coconut milk.
Taste and add more salt, if needed.
Pour the soup into bowls, squeeze lime juice on top, garnish with cilantro, and serve.