In a large pot over medium heat, melt the coconut oil. Add the carrots and onions. Cook, stirring occasionally, until the onions start to become soft, 5-7 minutes. Add the garlic and ginger. Stir for 1 minute. Add a generous pinch of salt and pepper. Add enough broth to cover the vegetables (about 4-5 cups). Increase heat to high to bring to a bowl. Then reduce heat to low, cover, and cook until the carrots are tender and easily pierced with a fork.
Using an immersion blender, puree the soup in the pot until creamy and smooth. (You can also use a traditional blender to blend the soup in batches. Use caution when pureeing hot liquids.) Once pureed, blend in the coconut milk. Season to taste with salt and pepper.
Serve in bowls topped with desired garnishes. Enjoy!