Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Add the minced garlic and grated ginger to the pot, stirring for another minute until fragrant.
3. Stir in the chopped carrots and cook for 5 minutes, allowing them to slightly soften.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the carrots are tender.
5. Once the carrots are cooked, remove the pot from the heat. Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.
6. Stir in the coconut milk, salt, and black pepper. Return to low heat and warm through for an additional 5 minutes.
7. Serve hot, garnished with chopped fresh cilantro.