Start by peeling and chopping the carrots into bite-sized pieces. Dice the onion and mince the garlic, then grate the fresh ginger.

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until it turns translucent, about 5 minutes.

Stir in the minced garlic and grated ginger, cooking until fragrant, around 1 minute.

Toss in the chopped carrots and cook for an additional 5 minutes, stirring occasionally.

Add the vegetable broth, bring to a gentle boil, then reduce the heat and let it simmer for about 20 minutes.

Carefully transfer the mixture to a blender or use an immersion blender to puree the soup until smooth.

Return the blended soup to low heat, then stir in the coconut milk and lime juice. Season with salt and pepper to taste. Serve hot!