Heat 3 tablespoon olive oil in a medium pot over medium-high heat. Add diced carrots and onion. Season with salt and pepper and cook until tender, about 15 minutes.

Add garlic, ginger, coriander, and cumin. Stir frequently until fragrant and lightly golden, about 2 minutes.

Pour in vegetable stock. Bring to a boil, then reduce to medium and simmer until carrots are fork-tender, about 10 more minutes. Remove from heat.

Add ½ tablespoon lemon juice and ¼ cup coconut cream. Blend soup until completely smooth using a blender or immersion blender. Return to pot if needed.

Season with salt and pepper to taste and reheat over medium if necessary.

In a separate bowl, whisk together remaining ¼ cup coconut cream, ½ tablespoon lemon juice, and 1 tablespoon water. Add more water, a few drops at a time, until drizzle consistency is reached.

Ladle soup into bowls. Top with coconut drizzle, chopped chives, and pepitas. Finish with more salt and pepper if desired.