In a soup pan, add olive oil, garlic, and hot pepper (heat) lightly brown the garlic then add the curry and ginger mix together.
Peel and roughly chop the onion and scallions, add to the garlic continue to cook on low heat, careful not to burn the garlic onion mixture
Peel and roughly chop the carrots, Seed and core the peppers, roughly chop, add both carrots and peppers to the onion mixture.
Add the flat leaf parsley, salt and pepper, cover with broth and simmer for 35-40 minutes, until the peppers and carrots are very soft
Remove from heat and with an immersion blender, carefully blend until the soup is a creamy consistency.
Add the Coconut milk, stir well and adjust salt
Serve hot or at room temperature