Add the olive oil to a medium pot over medium-low heat.
Stir in the ginger and cook for one minute.
Stir in the garam masala, turmeric, cayenne and black pepper, then cook for another minute.
Fold in the diced carrots and potato, coating the vegetables in the toasted spices. Cook for one minute.
Pour in the vegetable broth and bring to a simmer.
Cover, and simmer for 10 to 15 minutes, or until the vegetables are tender.
Carefully blend the soup with an immersion blender, or in a standard blender until smooth.
Stir in the coconut milk and salt, then heat until just hot.
Ladle the soup into bowls, then top with avocado, seeds, lime, salt and cilantro. Serve with warm naan, bread, whole grain crackers, or rice, if you wish.