In a large pot over medium heat, warm the oil.
Cook the onion and garlic, stirring, for 5 minutes, or until the mixture is soft and translucent.
Add the carrots, turmeric, and ginger and stir to combine.
Reduce the heat to medium-low and add a quart of broth and orange juice.
Cover and simmer for about 10 minutes.
Add the black pepper and salt to taste.
Using a blender, puree the soup until very smooth.
Add extra broth or liquid as needed to reach the consistency you prefer.