Preheat oven to 400°F (200°C). Toss chopped carrots with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.

While carrots roast, melt unsalted butter in a large pot or Dutch oven over medium heat. Continue cooking, stirring occasionally, until butter turns amber brown and smells nutty (about 5-7 minutes). Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic, ground ginger, cinnamon, nutmeg, and allspice. Cook for another minute until fragrant.

Add roasted carrots and vegetable broth to the pot. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing flavors to meld.

Carefully transfer the soup in batches to a blender (or use an immersion blender directly in the pot) and blend until completely smooth. Return to the pot if using a standing blender.

Stir in coconut milk (or heavy cream) and maple syrup (or brown sugar). Add fresh lemon juice. Season with additional salt and pepper to taste. Heat gently until warmed through, but do not boil after adding coconut milk/cream.

In a small bowl, whisk softened cream cheese with milk/broth and a pinch of salt until smooth and pourable.

Ladle hot soup into bowls. Drizzle with cream cheese swirl and sprinkle with chopped toasted pecans, if using. Serve immediately.