Mince the garlic cloves finely and grate the ginger, setting them aside together since they'll be added at the same time. Peel the carrots and slice them into thin 1/8-inch rounds—this thin size ensures they'll cook quickly and evenly in the broth. Slice the green onions, separating the white and light green parts from the darker green tops; you'll use them at different times for better flavor. Spiralize the zucchinis into long, thin noodles and set them aside on a paper towel to drain excess moisture slightly, which prevents the finished soup from becoming watery.

Heat the olive oil in a large pot over medium-high heat until it shimmers. Add the minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant—this brief cooking time blooms their flavors without burning them. I like to listen for a gentle sizzle and watch for the mixture to become golden, which tells you the aromatics are ready.

Add the sliced carrots and the white and light green parts of the green onions to the pot, stirring to coat them with the aromatic oil. Cook for 2-3 minutes, stirring occasionally, until the carrots begin to soften slightly and the green onions start to become translucent. This step allows the carrots to partially cook and absorb the garlic-ginger flavors before the broth is added.

Pour in the vegetable broth and water, then add the soy sauce and sesame oil. Stir well to combine, then bring the liquid to a boil over high heat. Once boiling, reduce the heat to a gentle simmer and cook for 5 minutes—this allows the flavors to meld together and the carrots to become tender but still slightly crisp.

Add the spiralized zucchini noodles to the simmering broth and stir gently to distribute them evenly. Simmer for 3-5 minutes—the zucchini noodles will soften quickly, so aim for the shorter time if you prefer them slightly firm with a bit of bite. I find that stopping at 3 minutes gives the best texture, keeping them tender without becoming mushy. Remove from heat and stir in the reserved dark green tops of the green onions for a fresh, vibrant finish and garnish.