Begin by peeling and chopping approximately 4 cups of fresh carrots into bite-sized pieces. Mince about 2 tablespoons of fresh ginger.

Gather all other ingredients, including vegetable broth.

In a large pot, heat 1 tablespoon of olive oil over medium heat for about 2 minutes. Add minced ginger and sauté for 1-2 minutes until fragrant.

Add chopped carrots and 4 cups of veggie broth. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until fork-tender.

Remove from heat and blend the mixture until smooth using an immersion blender.

Taste and adjust seasoning with salt, black pepper, or other spices.

Serve in bowls with a drizzle of coconut milk or a dollop of vegan sour cream and garnish with fresh herbs.