Bring vegetable stock to a boil in a pot.

Heat oil in a large pan.

Add chopped onion and grated ginger to the pan and cook until the onion softens.

Pour the boiling stock into the pan with the softened onion and ginger.

Add the chopped carrots to the mixture.

Return to a boil, then reduce heat and simmer for about 15 minutes, or until carrots are tender.

Transfer the soup to a blender or food processor in batches.

Process the soup until smooth.

Return the blended soup to the pan.

Add additional stock or water to reach the desired consistency.

Stir in chopped cilantro.

Season to taste.

Heat gently before serving.