In a dutch oven or large pot, heat olive oil over medium high heat. Add onion, garlic and mushrooms. Sauté for 3-5 minutes.
Add carrots, soy sauce, ginger, sugar, cayenne pepper, salt, pepper, lemon zest, vegetable stock and coconut milk. Bring to a boil then simmer for 15-20 minutes. Taste and adjust seasonings as needed.
Serve with lime wedges, top with cilantro and green onions and enjoy!
*This recipe is vegetarian but feel free to buy a rotisserie chicken, shred it up and add it in if you'd like. You can add shrimp too!**If you want to save any leftover soup, make sure to transfer it to an airtight container. It will last 3-4 days in the fridge or up to 3 months in the freezer.