In a Dutch oven over medium heat, heat the oil. Add the carrots, onion, and celery and sauté until softened, 7-10 minutes. Add the garlic, ginger, salt, cumin, coriander, turmeric, and cayenne and sauté until fragrant, about 30 seconds.

Add the vegetable broth and bay leaf and bring to a boil over high heat. Cover, turn down the heat to low, and simmer until the carrots are tender, about 20 minutes.

Remove from the heat, remove the bay leaf, and use an immersion blender to blend until smooth. Whisk in the orange zest, orange juice, maple syrup , and heavy cream (if using). Taste and season with salt and pepper as needed.

Divide among four bowls and drizzle with a little oil. Sprinkle with pepitas and/or parsley, if desired. Serve warm and enjoy!