Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until softened.
Add the ginger and carrots, cooking for an additional 3-4 minutes.
Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the carrots are tender.
Blend the soup using an immersion blender (or transfer to a regular blender) until smooth.
Stir in the coconut milk, and season with salt and pepper to taste. Let it cook for another 2-3 minutes to heat through.
Serve hot, garnished with fresh parsley.
