Heat the olive oil (or avocado oil if you prefer) in a large pot. Add in the chopped onion and sauté until barely translucent.
Next, add in the carrots, ginger, garlic, orange zest, broth, orange juice and lemon juice. Bring the mixture to a boil. Once it is at a rolling boil, cover and simmer for about 20 minutes until the carrots are tender.
Pour the mixture into a food processor or blender and puree until smooth.
Transfer the puree back into the pot and add the coconut milk and salt and pepper to taste. Serve it up in your cute soup bowls and dig in!