Fry the onion for 5 minutes in olive oil
Add the garlic and ginger to the onion and stir for a minute.
Toss in the chopped carrots and allow them to brown followed by the cumin and seasoning
Pour over the stock and coconut milk and simmer for 20 minutes
Add in the quinoa and simmer for a further 20 minutes, puree to your desired texture and serve with yogurt, herbs and toast.