Heat 2 tablespoons of olive oil in a large pot over medium heat for about 1-2 minutes until shimmering.

Add 1 diced medium onion to the pot and sauté for 5-7 minutes until translucent and fragrant. Toss in 2 minced garlic cloves and 1 tablespoon of freshly grated ginger, cooking for an additional minute.

Incorporate 4 cups of chopped carrots into the pot, stirring frequently for another 5 minutes until softened.

Pour in 4 cups of vegetable broth and increase heat to bring to a gentle simmer. Cover and cook for 15-20 minutes until fork-tender.

Blend the soup until smooth using an immersion blender, or in batches with a regular blender until velvety.

Dissolve 3 tablespoons of miso paste with a ladle of hot soup in a small bowl, then add back to the pot on low heat.

Stir in 1 can of coconut milk and 2 tablespoons of soy sauce, adjusting with Sriracha to your taste.

Taste and season with salt and pepper. Serve in bowls and garnish with chopped green onions and cilantro.