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Begin by preparing the vegetables. Peel and slice the carrots, chop the onion, and mince the ginger and garlic.
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant.
Next, add the sliced carrots and chopped onion to the pot, cooking until they start to soften.
Pour in the beef broth, chicken broth, and water. Bring the mixture to a gentle boil.
Stir in the soy sauce and let the soup simmer for about 10 minutes.
Add the mushrooms and continue to cook until they are tender.
Finally, garnish the soup with chopped scallions before serving.