Heat the oil in a large pot over medium heat.

Add the diced onion and sauté for about 5–7 minutes until translucent.

Stir in minced garlic and grated ginger, cooking for an additional minute.

Add chopped carrots and stir to coat; cook for another 5 minutes.

Pour in vegetable broth and bring to a simmer; cook for 15–20 minutes until carrots are fork-tender.

Blend the soup until smooth using an immersion blender.

In a small bowl, dissolve miso paste with a ladle of hot soup and mix back into the pot.

Stir in coconut milk and soy sauce, adjusting seasoning with salt and pepper.

Ladle into bowls, garnishing with green onions and cilantro.