Begin by peeling and chopping your carrots into uniform pieces for even cooking. Dice one medium onion and mince two cloves of garlic, creating a fragrant base for your soup.

Heat two tablespoons of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for about 5 minutes until the onion is translucent and fragrant.

Stir in the prepared chopped carrots along with two tablespoons of freshly grated ginger. Cook for an additional 2 minutes, stirring frequently.

Pour in enough vegetable broth to cover the vegetable mixture, about 4 cups, and bring it to a gentle boil over high heat. Reduce heat to a simmer, allowing it to cook uncovered for about 20 minutes.

Carefully use an immersion blender to purée the soup until it reaches a silky, smooth consistency.

Stir in one cup of creamy coconut milk, adjusting the seasoning with salt and pepper to your preference. Let it simmer for a few minutes.

Ladle the soup into bowls while it’s still warm, and garnish with fresh herbs if desired.