Heat the 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 grated ginger and cook for an additional minute.

Introduce chopped carrots and cook for 5 minutes, stirring occasionally.

Pour in vegetable broth and bring to a gentle simmer. Reduce heat to low, cover, and cook for 15–20 minutes.

Blend the soup until smooth using an immersion blender.

In a small bowl, dissolve miso paste in a ladle of hot soup. Return to the pot without boiling.

Mix in coconut milk and soy sauce or tamari until well-blended.

Serve hot, garnished with green onions and cilantro. Drizzle with Sriracha if desired.