Begin by peeling and chopping approximately 6 cups of carrots into uniform pieces for even cooking. Dice 1 medium onion and mince 3 cloves of fresh garlic, setting them aside. Finally, grate about 1 tablespoon of fresh ginger.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, stirring frequently for about 4-5 minutes until they become translucent and fragrant.

Add the prepped carrots to the pot, stirring to combine them with the aromatics. Sauté the carrots for about 3-4 minutes until they start to soften slightly.

Stir in the grated ginger, then pour in approximately 4 cups of vegetable broth, bringing everything to a gentle boil.

Once boiling, reduce the heat and let the soup simmer uncovered for about 20 minutes until the carrots are tender.

Remove the pot from the heat. Use an immersion blender to blend the soup until it reaches a creamy consistency.

Stir in 1 cup of coconut milk, return the pot to low heat, and taste and adjust seasoning with salt and pepper before serving.