1Heat the oil in a deep pan and add the chopped onion and fry for 1 min or until is soft.
2Add garlic, carrot and cumin. Cook and stir it for 5 mins.
3Pour the stock and bring to the boil. Reduce the heat and simmer covered for 20 mins.
4Use the hand blender or liquidiser until the soup is smooth.
5Stir in the coconut milk and heat it through.
6Serve into the bowls and garnish with the fresh chopped parsley, black pepper and desiccated coconut.