Heat a large saucepan and let the coconut oil melt in it. Fry the onion while stirring for about 2 minutes, then add the ginger, carrots and salt. Fry for another 2 minutes, stirring, then deglaze with coconut milk and water. With the lid closed and over medium heat, simmer for about 20-25 minutes until the carrots are tender.
In the meantime, prepare the sesame cream. To do this, stir all the ingredients in a bowl until you have a smooth, creamy sauce (can take about 2 minutes). Put aside.
For the crumble, briefly fry the sunflower seeds and sesame seeds in a preheated pan while stirring until they start to smell. Put aside.
When the carrots are soft, puree the contents of the soup pot in the blender until creamy. There shouldn't be any chunks left, the consistency of the soup should be silky smooth (this doesn't work quite as well with a hand blender). Pour back into the pot, reheat slightly and season with salt and pepper.
Pour the soup into bowls or deep plates, drizzle with the sesame cream and serve sprinkled with the crumble.