Add the carrots to your pot, with enough olive oil to lightly cover all of the carrots. Add the thyme and rosemary springs (these will only be used to add flavor during cooking, and will need to be removed later). Cook on high heat for ~10 minutes, stirring occasionally.
Add the onions to the pot and cook for an additional 7 minutes, stirring occasionally.
Add the garlic and ginger to the pot and cook for an additional 1 minute, stirring frequently.
Add chicken stock and mix in spices (salt and turmeric). Bring soup to a boil, cover the pot, and reduce heat to slightly below medium heat (to simmer). Cook for 30 minutes, stirring occasionally.
Remove the thyme and rosemary sprigs. Using an immersion (hand) blender, blend the soup until smooth. Alternatively, transfer the soup to a blender to blend (make sure the lid is on tightly).
Serve! If you're feeling fancy, add thyme and rosemary leaves? for garnish.