Preparation Steps

• Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 5 minutes until onion is translucent.
• Add carrots and ginger, and cook for another 5 minutes, stirring occasionally.
• Pour in the vegetable broth, bring to a boil, then reduce heat to low and simmer for 15 minutes or until carrots are tender.
• Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
• Stir in coconut milk (if using), and season with salt and pepper to taste. Reheat the soup gently if needed.
• Serve hot, garnished with fresh cilantro.