Heat the oil in a large pan. Sauté the onion until translucent, add the garlic, ginger and turmeric, sauté for approx. 1 min. Add the carrot, continue cooking for approx. 2 mins. Pour in the bouillon, simmer the soup for approx. 20 mins. until the carrots are soft. Blend the soup until smooth, stir in the lemon juice.
Serve the soup in 4 bowls, garnish with the coconut milk and sesame seeds, serve immediately.