Heat a large soup pot over medium high heat. Add olive oil. Add turmeric and toast spice for 1 minute.
Add ginger and garlic and sauté for 2 minutes. Add carrots and mix well.
Add stock and simmer for 20-30 minutes until carrots are soften.
Turn heat off and let cool slightly. Using an immersion blender, puree soup. Turn heat back on to warm up soup. Serve with scallions as a garnish and finish a pinch of salt and pepper.