Begin preparing the broth in a large pot by heating the sesame oil over medium heat. Add the carrots, onion, ginger, garlic, salt, and pepper and saute for 8-10 minutes to allow the vegetables to soften.

Pour the coconut aminos and broth over the vegetables and stir to combine. Bring to a boil and reduce to a simmer. Cover for an hour, stirring often.

Carefully strain the vegetables from the broth and set aside, leaving a clear broth.

Add the mushrooms and scallion and stir to combine. Simmer on low for 5-8 minutes to let the mushrooms soften.

Ladle the soup into bowls and serve warm.