Peel and chop the carrots into bite-sized pieces. Finely dice the onion and mince the garlic. Peel and slice the ginger.

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sauté for about 5 minutes until translucent. Add the ginger and stir for 1 minute.

Add the chopped carrots and sauté for 2-3 minutes. Pour in the vegetable broth, scraping up any bits from the bottom.

Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes until carrots are tender.

Blend the soup until smooth using an immersion blender or transfer in batches to a blender.

Stir in the coconut milk and season with salt and pepper to taste.

Ladle the soup into bowls and garnish as desired. Serve with crusty bread or salad.