In a large high-sided pan over medium heat, heat the olive oil and sauté the onions until soft and translucent (approximately 5 minutes).
To the onions, add the garlic and Thai red curry paste, and continue to cook, stirring often, for 1 minute.
Add the vegetable broth and carrots and increase the heat to high. Bring the mix to a boil, then lower the heat to medium-low and simmer the mix until the carrots are cooked (softened, approximately 20 minutes).
Blend the soup with a hand blender until smooth (or transfer the soup to a blender to do so).
Add the coconut milk, lime juice, and salt. Continue to simmer the soup for 5 minutes, stirring occasionally.
Plate the soup into bowls and top with a sprinkle of crushed red pepper. Serve immediately.