Heat the oil in a large pan. First add the onion and saute until slightly translucent. Add the garlic, ginger and chili and cook for about 3-5 minutes until soft. Tip in the onion, garlic, ginger and chili, then cook for 3-5 minutes until soft.
Add the curry powder, the carrots, lemon grass and the strips of orange and then cook for about 15-20 minutes or until the carrots are tender.
Once the carrots are cooked, remove the lemon grass and the orange and add the coconut milk in. Heat everything up and once hot, use an immersion blender to make a smooth soup. Season with salt and pepper to taste.
Serve the soup with the pumpkin seeds and the basil leaves on top