Heat olive oil in a large heavy-bottomed pot over medium-high heat.
Add the diced onion, and sauté for about 5 minutes, until the onion is becoming translucent.
Add the garlic and sauté for an additional 2-3 minutes, until the onions and garlic and beginning to brown - watch that the garlic does not burn.
Add the diced carrots, and stir to combine well. Let everything sweat it out in the pot for 5 minutes, stirring every minute or so.
Add the vegetable broth to cover the carrots.
Reduce the heat to low, cover, and let the veggies simmer for about 20 minutes, until the carrots are tender.
While the veggies are simmering, prepare the Garlicky Greens (instructions below).
When the carrots are tender, remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth. Alternately (and for a velvety smooth soup) transfer the mixture to a stand up blender in batches.
Return the pot to the heat, and add the coconut milk, red curry paste, and tahini. Stir until the coconut milk and tahini are melted through.
Taste the soup and season with salt and pepper, adjust any seasonings if necessary.
Serve hot, topped with garlicky greens.