Start by washing and chopping the carrots, onion, garlic, and ginger.

In a large pot, heat the olive oil over medium heat. Add the onion and sauté until it becomes translucent, about 5 minutes. Then, add the garlic and ginger, cooking for another minute until fragrant.

Add the chopped carrots to the pot. Stir well to combine and cook for about 5 more minutes.

Pour in the vegetable broth and bring the mixture to a boil. Once it boils, reduce heat and let it simmer for about 15-20 minutes, or until the carrots are tender.

Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.

Stir in the miso paste, soy sauce, Sriracha, and coconut milk. Mix well and let the soup heat through for another couple of minutes.

Taste the soup and add salt and pepper as needed. Adjust the Sriracha for more heat if desired. Serve hot, garnished with chopped green onions and cilantro.