Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves. Sauté for 3-4 minutes until the onion is translucent.

Add 4 chopped carrots and 1 tablespoon of grated fresh ginger into the pot. Cook for an additional 5 minutes.

Pour in 4 cups of vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes until carrots are tender.

Blend the soup using an immersion blender until smooth.

Dissolve 2 tablespoons of miso paste in a ladle of hot soup and stir back into the pot over low heat.

Taste and adjust seasoning with salt and black pepper.

Serve and garnish with sliced green onions, sesame seeds, or cilantro as desired.