Add olive oil to a large pot and heat over medium heat. Add onions and cook until soft around 5-6 minutes.
Add broth, ginger, salt and carrots to the pot, cover and bring to a boil. Reduce the heat and simmer for 25-30 minutes until carrots are soft. Turn off the heat.
Add coconut milk, then use an immersion blender to blend until smooth.*
Season to taste with salt and pepper.
Dish into bowls and serve. Garnish with fresh chives if desired and enjoy.
Notes
*If you do not have an immersion blender, you can let the soup cool down then blend it in a traditional blender.