Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering. Add diced onion and sauté for 5-7 minutes until translucent.

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

Add 4 cups of chopped carrots to the pot, stirring well. Cook for about 5 minutes, allowing some crunch to remain in the carrots.

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

Using an immersion blender, blend the soup until smooth. Alternatively, transfer in batches to a standard blender.

In a small bowl, dissolve 2 tablespoons of miso paste in a ladle of hot soup, stirring until smooth, then mix back into the pot.

Stir in 1 can of coconut milk and 2 tablespoons of soy sauce. Adjust with salt and pepper to taste, heating through on low for about 5 minutes.

Ladle the soup into bowls and garnish with chopped green onions and cilantro. Serve immediately, adding Sriracha if desired.