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Prepare the soup: In a medium pot over medium heat, add olive oil followed by minced onion and salt. Cook, stirring occasionally, until onion is soft and translucent, about 10 minutes. Stir in garlic and cook until fragrant. Add carrots and cook until they start to soften, about 3 minutes. Stir in beans and their broth along with 1 cup vegetable broth. Simmer until carrots are just tender, about 5 minutes, adding more broth as needed to reach desired consistency. Remove from heat.
Finish and serve: Meanwhile, in a small bowl, combine miso with a splash of hot vegetable broth, stirring until smooth. Once soup is done cooking, stir in miso and lemon zest. Season with salt to taste and serve with generous amounts of dill, pepper, and olive oil.