In a large pot, heat a tablespoon of olive oil over medium heat. Add one diced onion and two minced garlic cloves, stirring frequently for about 5 minutes until the onion becomes translucent and fragrant.

Incorporate 4 cups of diced carrots and a tablespoon of freshly grated ginger into the pot. Stir together and cook for an additional 5 minutes.

Pour in 4 cups of vegetable broth and bring to a boil. Reduce heat and let it simmer uncovered for about 20 minutes.

Using an immersion blender, blend the soup until smooth. Return to the pot to maintain warmth.

Stir in one can of coconut milk, seasoning with salt and pepper to taste, then heat through on low for about 5 minutes.

Ladle into bowls and garnish with fresh cilantro or parsley and a dollop of coconut cream.