Begin by peeling and chopping 4 cups of carrots, dicing 1 medium onion, and mincing 4 cloves of garlic. Grate 2 tablespoons of fresh ginger.

In a large pot, heat about 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.

Toss in the chopped carrots and stir well. Allow them to cook for an additional 5 minutes until they start to soften.

Add 4 cups of vegetable broth to the pot, raise the heat until it boils, then reduce and let simmer for 20 minutes or until the carrots are fork-tender.

Blend the soup until silky smooth using an immersion blender or standard blender in batches.

Put the blended soup back on low heat, stir in 1 cup of coconut milk, and season with salt and pepper to taste. Serve hot.