Set a large pot or Dutch oven on the stove over medium heat.

Add the neutral oil to the pot and let it warm for about 30 seconds.

Add the scallion whites, grated ginger, and chopped garlic to the pot.

Cook the scallion whites, ginger, and garlic for 1 to 2 minutes, stirring often, until they smell fragrant and the garlic looks glossy but not brown.

Add the sliced carrots to the pot.

Cook the carrots for 2 minutes, stirring a few times, so they start to soften at the edges.

Add the broccoli florets to the pot.

Cook the broccoli for 2 minutes, stirring, until it turns brighter green.

Pour the vegetable broth and soy sauce into the pot.

Raise the heat to high and bring the broth to a boil.

Put the tahini in a medium bowl while the broth heats.

When the broth is boiling, ladle about 3/4 cup of the hot broth from the pot into the bowl with the tahini.