Vegan carrot, ginger soup

• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, diced (about 1 cup)
• 1 bag baby carrots
• 2 tablespoons minced fresh ginger
• 1 teaspoon sea salt
• 4 cups (960ml) vegetable broth
• a bit of coconut milk

1. In a medium saucepan over medium heat, heat the oil. Add the onion and sauté for 4 to 5 minutes, until translucent.
2. Add the carrots, ginger, salt, and broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 to 20 minutes, until the carrots are fork-tender.
3. Transfer the soup into a blender, and blast on high for 30 to 60 seconds, until smooth and creamy.
4. Return to heat and stir in coconut milk until well combined.