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Prep Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
Cook Soup: Add the sweet potatoes, carrots, and grated ginger to the pot, stirring to combine. Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until the sweet potatoes and carrots are tender.
Blend: Once the vegetables are soft, use an immersion blender to puree the soup directly in the pot until smooth. If you don't have an immersion blender, you can carefully transfer the soup in batches to a blender to puree.
Final Touches: Stir in the coconut milk, and season with salt and pepper to taste. Let the soup simmer for another 5 minutes on low heat.
Serve: Garnish with fresh coriander before serving. Enjoy your comforting bowl of Sweet Potato and Carrot Soup!