Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 finely chopped medium onion and sauté for about 5 minutes until the onion is soft and translucent.

Next, incorporate 2 minced cloves of garlic and 1-inch piece of grated fresh ginger into the pot. Sauté these aromatics for 1 minute, stirring continuously.

Now, add 5 sliced large carrots to the pot, followed by 4 cups of vegetable broth. Stir to combine all ingredients well.

After cooking, use an immersion blender to blend the soup until it reaches a silky smooth texture.

Return the blended soup to the pot and stir in 1 cup of coconut milk or heavy cream. Season with salt and pepper.

Ladle the hot soup into bowls and garnish as desired, pairing with warm sourdough or garlic toast.