In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3–5 minutes until the onion turns translucent.

Stir in the chopped carrots and grated ginger, cooking for another 3–4 minutes until fragrant.

Pour in the kombu dashi or vegetable stock, season with salt and pepper, and bring to a gentle simmer.

Reduce the heat to medium-low and cover the pot, letting the soup simmer for about 25–30 minutes until the carrots are tender.

Use an immersion blender to purée the soup until smooth and creamy.

Remove from heat and gently stir in the white miso paste until fully dissolved.

Taste and adjust the seasoning. Ladle the soup into bowls and garnish as desired.