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Heat the oil in a large pot over medium heat.
Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes.
Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 minutes more, stirring occasionally.
Stir in the ginger, apple cider vinegar, and broth.
Bring to a boil, then reduce the heat and simmer for 30 minutes.
Let cool slightly and transfer to a blender.
Blend until smooth.
If your soup is too thick, add a little water.
If you would like your soup a little sweeter, add the maple syrup.
Serve with a drizzle of coconut milk, if desired.