The onion into dice. The carrots are peeled and chopped. With a spatula, peel the ginger; after that, mince it.

Olive oil should be heated in a sizable saucepan over a medium-high flame. After adding, sauté the onion for 5 minutes. Bring to a boil after adding the salt, cinnamon, ginger, carrots, and veggie broth. Then boil for 15 to 20 minutes, or until the carrots are fork-tender.

Using a ladle, delicately move the hot soup to the mixer. (or use an immersion blender). Blend after including the coconut milk until it's smooth and buttery. If necessary, taste and adjust the spices. Serve with fresh cilantro on top and a drizzle of coconut milk mixed in.