Preheat the oven to 400 degrees F (200 degrees C)
Place carrots, onion, garlic, and ginger in a bowl, drizzle with olive oil to coat veggies evenly, then transfer to an aluminum foil-lined baking sheet and roast for 20 minutes.
In two batches, place the roasted carrot mixture in a high-power blender with the chicken or vegetable broth divided and blend until completely pureed.
Pour pureed mixture into a pot over medium-high heat, add coconut milk, turmeric, and pepper then stir to combine; simmer for 10 minutes and serve.