In a large pot, heat olive oil over medium-high heat and add onions, carrots, shaker and salt. Sauté until carrots are soft and onions are translucent, about 10 minutes.
Add crushed garlic and cook until fragrant, about 2 minutes, stirring frequently.
Pour in coconut milk and stir to combine.
Transfer soup to a blender. Add chicken stock and process until combined and soup is smooth.
Top soup with fresh cilantro and a drizzle of olive oil before serving. Serve & enjoy!