Heat the olive oil in a large pot over medium heat. Add the onion and sauté until it’s soft and smelling amazing, about 5 minutes.

Add the carrots, garlic, and ginger. Stir and cook for another 5–8 minutes, letting the flavors mingle and the carrots soften a bit.

Pour in the vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook until the carrots are tender, about 15–20 minutes.

Use an immersion blender to puree until silky smooth. If you don’t have one, carefully blend in batches in a countertop blender.

Stir in the coconut milk. Season with salt and pepper to taste. Add a splash of lemon or lime juice if you want a brighter note. Simmer 2–3 minutes, then taste and adjust.