Using a Dutch oven over medium heat, add coconut oil, onion and carrots. Cook 6-8 minutes. Add rosemary, garlic, ginger and a pinch of sea salt. Give a good stir and continue to cook another 2 minutes.
Add 6 cups vegetable broth, bring to a boil. Reduce heat, cover, and allow to simmer 15-20 minutes or until carrots are nice and tender. Remove from heat.
Add miso and stir until dissolved.
Add fresh cracked pepper.
Taste and adjust seasoning if needed. (Occasionally, I add another Tablespoon of miso).
Use an immersion blender to create a creamy consistency.