Preheat your oven to 400°F (200°C). Spread the chopped carrots on a baking sheet, drizzle with olive oil, and toss to coat. Roast for about 20-25 minutes until they are tender and slightly caramelized.
Meanwhile, heat a large pot over medium heat and add a splash of olive oil. Sauté the chopped onion for 5 minutes until translucent and fragrant, with a subtle sizzle and softening appearance.
Add the grated ginger to the onions and cook for another minute, allowing the aroma of ginger to brighten the kitchen and the mixture to become fragrant.
Once the carrots are roasted and tender, add them to the pot along with the vegetable broth. Bring the mixture to a gentle simmer and let it cook for 10 minutes to meld the flavors.
Use an immersion blender or transfer the soup to a blender and puree until smooth and velvety. Be cautious, as the mixture will be hot and blenders need a vented lid.
Return the pureed soup to the pot if using a blender and stir in coconut milk for added creaminess. Warm the soup over low heat, stirring gently, until heated through.
Season with salt and pepper to taste, and add a squeeze of lemon juice for brightness if desired. Adjust seasoning as needed for balance and flavor.
Serve the soup hot, garnished with a drizzle of coconut milk or fresh herbs if desired. The finished dish should be smooth, warm, and vibrant in color, inviting with its comforting aroma.
