In a large pot or Dutch oven, heat the coconut oil over medium heat.
Add the ginger, turmeric, garlic, and spices until fragrant, stirring constantly and making sure not to brown.
Add carrots pieces and salt, stir to coat. Add water and bring to a boil, then lower and simmer until carrots are tender, about 20-25 minutes.
Purée soup in a high speed blender until smooth, working in batches if necessary.
If serving warm, return to pot to reheat before serving.
If serving chilled, transfer to the refrigerator to chill for at least 4 hours. Serve with yogurt and freshly ground pepper to top if desired.