Heat the olive oil in a large pot over medium heat, then add the diced yellow onion and cook until fragrant and translucent (should be about 5 minutes). In the meantime, you can start to mince the garlic, grate the ginger, and slice the carrots.
Stir in the minced garlic and grated ginger, cooking for another minute.
Stir in the sliced carrots and nutmeg, making sure to coat them in the onion, garlic, and ginger.
Pour in the vegetable broth, ensuring that it covers the carrots. Bring to a boil, then reduce heat and simmer for 15-20 minutes (or until the carrots are tender).
Use a blender to purée the soup until smooth.
Pour the blended soup back into the pot, then stir in the coconut milk, lime juice, and jasmine rice. Let simmer again for 20 minutes until rice is fully cooked.
Season generously with salt and pepper, then top with cilantro, pepitas, and pomegranate seeds for extra flavor and texture!
