In a large pot, warm the olive oil over medium heat.

Add the diced onion and minced garlic to the pot. Sauté for about 3-4 minutes until translucent and fragrant.

Stir in the chopped carrots and grated ginger, cooking together for about 5 minutes.

Carefully pour in the vegetable broth, bringing the mixture to a gentle boil.

Reduce the heat to a simmer and let the soup cook for 20 minutes.

Using an immersion blender or regular blender, puree the soup until smooth.

Once blended, season with salt and pepper to your liking.

Ladle the warmed soup into bowls and serve immediately.