Heat the Oil: In a large pot, heat 1 tablespoon of olive oil over medium heat for about one minute until shimmering.

Sauté the Aromatics: Add 1 medium diced onion and cook for 5-7 minutes until translucent.

Add Garlic and Ginger: Incorporate 3 minced garlic cloves and 1 tablespoon of freshly grated ginger into the pot. Sauté for an additional minute.

Cook the Carrots: Stir in your chopped carrots and continue to cook for another 5 minutes.

Add Broth and Simmer: Pour in 4 cups of low-sodium vegetable broth and bring to a gentle simmer. Cover and cook for 15-20 minutes.

Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy.

Incorporate Miso: Dissolve 3 tablespoons of miso paste with a ladleful of hot soup, then stir it back into the pot.

Add Coconut Milk and Soy Sauce: Pour in 1 can of coconut milk and 2 tablespoons of soy sauce. Stir well.

Season to Taste: Taste and season with salt and pepper as needed.

Serve and Garnish: Ladle the warm soup into bowls and garnish with chopped green onions and cilantro.