Wash and peel the carrots, chop into small pieces. Dice the onion and mince the garlic. Grate fresh ginger. Gather vegetable broth and optional potatoes.

Heat olive oil in a large pot over medium heat. Sauté the diced onions for 5 minutes until translucent. Add minced garlic and ginger, cooking for another 1-2 minutes.

Add chopped carrots to the pot and stir. Cook for about 5 minutes, soften the carrots but retain their color.

Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until the carrots are tender.

Blend the soup using an immersion blender until smooth and creamy.

Stir in coconut milk on medium heat and let it heat through for about 5 minutes. Adjust seasoning with salt and pepper.

Serve warm, garnished with fresh herbs and croutons.