Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a bowl, combine the chopped carrots with olive oil and a pinch of salt. Spread them out on the prepared baking sheet and roast for 30–35 minutes, until they are tender and lightly browned.

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and grated ginger, sautéing briefly until fragrant, around 1-2 minutes.

Add the roasted carrots to the pot along with the vegetable broth. Bring the mixture to a gentle simmer and let it cook for an additional 10 minutes.

Using a blender or an immersion blender, blend the mixture until silky smooth. Stir in salt, pepper, and lemon juice.

Warm the soup gently before serving, and optionally garnish with a drizzle of coconut milk or fresh herbs.