For the soup: Heat the oil in a large pot over medium-high heat. Add the carrots, onion, garlic and cumin and stir. Add 3 to 4 cups water (to completely cover the carrots and onion) and the salt and simmer until the carrots are extremely tender, 1 to 1 1/2 hours.
Meanwhile, for the granola: Preheat the oven to 350 degrees F. Combine the oats, vadouvan, honey and salt in a large ovenproof skillet and stir to coat the oats. Bake until deep golden brown, 10 to 15 minutes, stirring the granola every 4 to 5 minutes as it bakes.
Transfer the soup to a blender and blend on medium speed until very smooth, adding more water as needed. (When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.) Return the soup to the pot over low heat and season with salt.
To serve: Ladle the soup into bowls and top with a handful of the granola. Drizzle with extra-virgin olive oil and season with pepper. All that's left to do is enjoy!