Heat 1 tablespoon of olive oil in a large pot over medium heat. Add diced yellow onions and sauté for 2-3 minutes until lightly browned. Stir in minced ginger and garlic, cooking for 30 seconds until aromatic.

Add another tablespoon of olive oil, then chopped carrots, kosher salt, and black pepper. Sauté for 4-5 minutes until carrots are slightly softened.

Add vegetable stock, bring to a gentle boil, then reduce heat to low, cover, and simmer for about 20 minutes until fork-tender.

Remove from heat. Blend soup with an immersion blender until smooth. Adjust consistency with more stock or coconut milk if needed.

Ladle soup into bowls, garnish with coconut milk swirl and sprinkle with cracked pepper and chives.