Saute carrots, garlic, onion, and ginger in large pot. Once golden, add stock and simmer 20 minutes or until carrots are tender. Remove from heat, then puree. Push contents through a fine-mesh sieve and return that liquid to pan. Add coconut milk and return to heat. When warm and fully combined, season with salt and pepper.
Divide soup into four bowls. Garnish with roasted vegetable or apple slices, carrots fronds, and crème fraiche with pomegranate arils.