Heat olive oil in a large dutch oven or soup pot over medium heat. Add the onion, ginger, and turmeric. Saute, stirring occasionally, for 5 minutes, or until the onion is softened. Add the carrots and cook for another 5 minutes.

Increase the heat to medium-high. Add the broth and bring to a boil. Reduce the heat to a simmer and cook covered for 30 minutes, or until the carrots are soft. Stir in the coconut milk.

In small batches, puree the soup in a blender until completely smooth. Add salt to taste. Serve with green onions and freshly ground black pepper.