Instructions

1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
2. Add 1 medium onion, chopped, and sauté for about 5 minutes until translucent.
3. Stir in 2 cloves of garlic, minced, and cook for an additional 1 minute until fragrant.
4. Add 1 pound of carrots, peeled and diced, and 1 tablespoon of fresh ginger, grated.
5. Pour in 4 cups of vegetable broth, and bring the mixture to a boil.
6. Reduce the heat and let it simmer for about 20 minutes, until the carrots are tender.
7. Using an immersion blender, carefully blend the soup until smooth.
8. Stir in 1 cup of coconut milk for creaminess and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
9. Simmer for another 5 minutes, then taste and adjust seasoning if necessary.
10. Serve hot, garnished with a sprinkle of fresh cilantro, if desired.