In a large soup pot, heat olive oil and butter over medium heat. Once the butter is melted, add the chopped onion and sauté for about 5-7 minutes until soft and translucent.

Stir in minced garlic, grated ginger, and Italian seasoning. Cook for an additional minute until fragrant.

Add chopped carrots to the pot, stirring to combine. Pour in the broth and bring to a rolling boil, then reduce to a simmer.

Cover loosely and simmer for about 20-25 minutes, until the carrots are fork-tender.

Blend the soup until smooth, then return it to the pot.

Stir in coconut milk and season with salt and pepper to taste. Warm through for about 5 minutes before serving.