Melt the butter in a 2-quart saucepan on medium-high heat. Add the chopped onions, carrots, ginger, spices and a pinch of salt. Stir and cook until vegetables are softened, about 10 minutes.
Add the chicken broth, there should be enough to cover the vegetables. Add a little more broth, if necessary. Bring to a boil, then reduce the heat to simmer and continue cooking until the carrots are cooked through, about 10 minutes.
Using an immersion blender puree the soup in the pot. Or, puree soup in a regular blender, then return soup to the pot.
Stir in coconut milk and add salt and pepper to taste.
Garnish with chopped cilantro, if desired
Notes
Evenly Chop Carrots: Ensure carrots are cut into small, uniform pieces to promote quick and consistent cooking.
Broth Variation: Opt for vegetable broth as an alternative to chicken broth for a vegetarian version of the soup.
Soup Thickness: Tailor the liquid quantity to suit the thickness you prefer for your soup; add more for a thinner consistency or less for a thicker one.