Dry sauté or use a little oil to sauté onions until soft but not brown.
Add garlic and ginger and cook stirring for 1 minute.
Add carrots and just enough broth to cover the vegetables.
Bring to a boil and then turn down heat to simmer for 20-30 minutes, until carrots are tender.
Add the coconut milk and stir to incorporate.
In batches, transfer the soup to a blender and blend until completely smooth. If desired, add more broth to reach consistency you like. Or use an immersion blender in the pot.
Season with salt and pepper if desired.