Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté for 5-7 minutes until translucent.

Add 2 minced garlic cloves and 1 tablespoon of grated ginger to the pot, cooking for another 1-2 minutes.

Stir in 4 cups of chopped carrots and cook for about 5 minutes.

Pour in 4 cups of vegetable broth and bring to a gentle simmer. Cover and cook for 15-20 minutes until carrots are fork-tender.

Blend the soup using an immersion blender or transfer to a standard blender until smooth.

In a small bowl, dissolve 3 tablespoons of miso paste with a ladle of hot soup before adding to the main pot.

Incorporate 1 cup of coconut milk and 2 tablespoons of soy sauce, stirring for a few minutes over low heat.

Taste and season with salt and pepper. Ladle into bowls and garnish with chopped green onions and cilantro.