In a large pot, heat the olive oil over medium heat until shimmering, about 1-2 minutes. Add the diced onion and sauté for 5-7 minutes until translucent.

Stir in the minced garlic and grated ginger, cooking for an additional minute to allow the aroma to develop.

Add the chopped carrots to the pot, stirring to coat them in the aromatic base. Cook for about 5 minutes.

Pour in the vegetable broth and bring to a simmer. Cover and cook for 15-20 minutes until the carrots are tender.

Blend the soup until velvety smooth using an immersion blender.

In a small bowl, combine the miso paste with a ladle of hot soup to dissolve, then stir it back into the pot.

Stir in the coconut milk and soy sauce, tasting and adjusting seasoning as needed.

Serve the soup in bowls, garnished with green onions, cilantro, and additional Sriracha if desired.