In a large pot, heat the oil and saute the onion and garlic for 3 minutes.
Add the carrots and ginger and stir for 30 seconds.
Add the broth and bring to a boil.
Once it has reached a boil, turn down the heat and allow it to simmer for 20 minutes.
Turn off heat and add the coconut milk.
In a blender, blend your soup in batches until it's creamy and smooth (Place a kitchen towel on top of the blender and use caution when blending in case any of the hot soup jumps out).
When soup is completely blended and back in the pot, add salt and pepper to taste.
To find out more about Molly and what she is doing, check out her website at www.boldvegan.com.