Heat 2 tablespoons of olive oil in a large pot over medium heat.

Add 1 diced onion and sauté for about 5-7 minutes until translucent and fragrant.

Stir in 2 minced garlic cloves and 1 tablespoon of freshly grated ginger. Cook for an additional minute.

Add 4 cups of chopped carrots to the pot, stirring well.

Sauté the carrots for about 5 minutes until they begin to soften.

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

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

In a small bowl, mix 2 tablespoons of miso paste with a ladle of hot soup until dissolved, then stir back into the soup off the heat.

Pour in 1 cup of coconut milk and 2 tablespoons of soy sauce, stirring well.

Adjust seasoning with salt and pepper as needed.

Ladle the soup into bowls and garnish with chopped green onions and fresh cilantro.